Jim is dubbing this the “best pizza ever”, although I’m pretty sure he says that about ANY pizza I make. It is VERY unique and extremely scrumptious. We didn’t know what to do with the leftover beans from Jim’s cabbage dish, and this was a perfect way to use them up!
1 batch whole wheat pizza dough
4 Yukon gold potatoes, sliced thin on a mandolin
1 1/2 cups white beans, cooked
1 1/2 cups onions, sliced thin
1 cup baby spinach
1/2 cup shredded Daiya Mozzarella
5 cloves garlic, minced
3 tbsp olive oil, divided
1 tbsp white wine
1 1/2 tbsp dried rosemary
1 tsp sea salt
1/4 tsp black pepper
1 cayenne pepper, minced
- Preheat oven to 425 degrees
- Over medium heat, cook cayenne pepper and onions in 1 tbsp olive oil over medium heat for 7-8 minutes, stirring frequently until browned
- In a food processor, pulse beans, garlic, 2 tbsp oil, white wine, rosemary, salt and pepper until creamy
- Spread out pizza dough over a floured baking sheet
- Layer bean spread over the entire dough
- Layer spinach ontop of the bean dip
- Distribute onions over spinach and then top with potato slices
- Sprinkle Daiya ontop of potatoes
- Bake at 425 degrees for 15-17 minutes
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