Absolutely Delicious White Bean Pizza

Here’s the pizza we had on Halloween night for our Book of Mormon party. We used Tillamook mozarella which my friend Amy brought and it was so yummy! She said she is a cheese snob so Tillamook is the only brand she buys. I can’t afford Tillamook right now but enjoy it when I get it! Thank you Amy for sharing!

My camera’s batteries died so I couldn’t snap a picture of it. Then last week I made it again, on Election Day, in fact, but used cheddar and I got my picture.

Either way, it’s delish! For a truly “whole foods, Sally Fallon-approved” crust, instead of a Boboli crust, I do Caralee’s Soaked Bread Dough using whole wheat flour, one batch makes enough for two jelly roll sized pans of crust, which is perfect for the 8 of us at home. In the bread dough recipe I usually don’t have kefir or buttermilk, I use 4 cups of water with 4 Tbsp of apple cider vinegar (1 Tbsp vinegar per cup of flour) and it turns out perfect.

It’s a perfect dinner for fall and winter. You can make and bake the crust ahead of time when supervising your little ones doing breakfast and lunch dishes. That’s what I did on Election Day. I had to pick my son up from my sister’s home (45 minutes away). I knew that would cut into dinner prep time so I baked the crust while we were doing lunch dishes. Then at dinnertime all you have to do is add the toppings and pop it in the oven for 10 minutes. Add a salad and you have a meal!

This comes from mothering.com:

Incredible White Bean Pizza

Start with a store bought crust (i.e Boboli), puree one can of drained, rinsed white beans with one clove of garlic, 2 Tablespoons water, and 1/2 tsp oregano in a blender. Spread mixture over the pizza crust. Sprinkle with shredded mozzarella cheese, fresh, diced tomatoes and chopped basil. Bake in a 425 degree oven until cheese is bubbly, about 10-12 minutes.

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