RCI-VG.004.1532.001
White Bean, Basil and Sun-dried Tomato Pizza
White Bean, Basil and Sundried Tomato Pizza from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource Cook Time: About 30 minutes Serves: 6
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat oven to 425°F and position the rack in the upper third of the oven.
2
Rehydrate the sun-dried tomatoes by pouring hot water over them and letting them sit for 5 minutes until softened, then drain and chop if not already chopped.
3
Place the drained white beans in a small bowl and mash with a fork until roughly half the beans are broken, creating a chunky paste consistency.
4
Combine the mashed beans, chopped garlic, rehydrated sun-dried tomatoes, and dried oregano in a bowl and stir until evenly mixed.
5
Spread the bean mixture evenly over the pre-made pizza crust, leaving a ½-inch border around the edges.
6
Sprinkle the shredded mozzarella cheese evenly over the bean mixture.
7
Bake on the upper rack for 10-12 minutes until the crust is golden and the cheese is melted and lightly browned.
11 minutes
8
Remove from the oven and scatter the fresh basil leaves over the hot pizza immediately, pressing gently so they adhere to the cheese.
9
Let cool for 1-2 minutes, then slice into 4-8 pieces and serve warm.