I have made a lot of pizzas so I always wonder at what point I’ll run out of toppings, but then I realized I can always mess with the sauce and have totally different pizza options. I wanted to make a tomato-less sauce which would make a veggie pizza more exciting (and nutritious) by adding some beans. Beans are also a breastfeeding superfood so you may see a trend establishing here.
1 can white beans, undrained
2 tbs garlic
1 tbs parmesan cheese
1 tsp vinegar (apple cider, red wine, champagne, etc)
1-2 tbs olive oil
1 1/2 cups shredded mozzarella
2 small tomatoes, sliced
1 cup broccoli florets
Preheat the oven (and pizza stone, if using one) to 400-degrees.
In a blender or food processor, blend beans, garlic, vinegar, parmesan, and salt & pepper until smooth.
Prebake the pizza dough for 10 minutes until lightly cooked and beginning to brown.
While the dough cooks, roast the broccoli in some olive oil until beginning to brown (about 10 minutes, it’ll cook a bit more on the pizza too).
Spread the white bean sauce onto the dough, then top with cheese, sliced tomato, and broccoli.
Bake for 10-15 minutes, until the cheese melts and the crust crisps.
Drizzle with some truffle oil if you like. Enjoy!
I loved the creamy white bean sauce/spread on here. It added a nice subtle touch on this one.
This veggie pizza was a nice change of pace. The sliced tomato was great and not something I’d top a pizza with if it also had tomato sauce. I think this one would be a great addition to a bunch of pizzas and would keep vegetarians happy that they weren’t left only with a margarita pizza or a cheese option. You could vary it with any veggies you had on hand, and the white bean sauce will definitely have leftovers…perfect for dipping veggies & pita chips or for a sandwich spread.