We love using beans in recipes where you wouldn't expect them. Our all-time favorite way to use white beans is in penne with broccoli and sausage, and we love black bean brownies!!
This time, I tried making a white sauce with the beans to use as a quasi-Alfredo sauce on pizza.
The result was a garlic, creamy sauce that complimented the veggies wonderfully.
White Bean Italian Pizza - Finding Joy in My Kitchen
1 recipe, no-rise pizza crust
1/2 (14oz) can white beans (like Great White Northern), rinsed and drained
4 garlic cloves, minced
1/2 - 1 T milk
2 tsp. Italian seasoning
2 C fresh spinach, cleaned and trimmed
1/2 red bell pepper, diced
4 oz fresh mushrooms, sliced
~1 1/2 C shredded cheeses (we used Havarti and cheddar)
Prepare pizza crust according to directions in the pizza crust recipe.
Combine the beans, garlic cloves and milk in a blender.
Puree until beans are smooth. Mix in 1 tsp. of Italian seasoning.
Spread the white bean sauce in a thin layer over prepared pizza crust.
Top with toppings. We used spinach, red pepper and mushrooms.
Top with cheese. We used cheddar and Havarti.
Sprinkle with remaining 1 tsp. of Italian seasoning. And, if desired, a twist of freshly ground sea salt and pepper.
Bake at 450 for 15-20 minutes, until cheese is bubbly and browned.
Enjoy the delicious garlic scent flooding your kitchen.
Slice and serve.
The crust recipe makes two pizza crusts, but the toppings for this recipe make one large pizza. Adjust accordingly by either freezing the other pizza crust {directions here} or upping the toppings to make two pizzas.
Made from Scratch Tuesday, Delicious Dishes, Take a Look Tuesday, Slightly Indulgent Tuesday, Hearth and Soul, Full Plate Thursday, This Week's Cravings
