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Tuscan Kale, Smashed Umbrian Chick Peas, Lavash

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This recipe is revised for using canned cannellini beans. One pound of dried Umbrian Chick Peas may be used, soaking overnight in water, draining, then simmering in clean water with a quartered onion, 2 peeled, sliced cloves garlic, a couple of bay leaves, sprigs of rosemary and thyme until tender, approximately an hour. Dress one cup beans for each lavash pizza with olive oil, salt and pepper. Use remaining beans for another salad or soup. Alternatively, a half pound of dried beans or less may be prepared if using solely for lavash pizza.

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Ingredients

  • For the Beans
  • If you prefer to freshly prepare the beans from scratch see above, proceed if using canned beans
  • 1 16 ounce can cannellini beans, drained and gently rinsed
  • 1 small clove garlic, chopped
  • 2 teaspoons extra virgin olive oil, approximately, or more to taste
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/2 teaspoon cracked black pepper
  • For the Tuscan Kale
  • 1/2 pound small leafed Tuscan kale, approximately, more or less, with a very few droplets of water still clinging onto leaves
  • 1 small clove garlic, chopped
  • 2 teaspoons olive oil
  • pinch kosher salt
  • pinch cracked black pepper
  • Assembly
  • 1 long sheet lavash
  • olive oil, enough to brush across the top of the lavash
  • 1/8 cup Manchego cheese, shredded or more as desired topping whole lavash
  • fresh thyme blossoms, enough to sprinkle across the top of the lavash pizza
  • Equipment
  • Pizza Stone

Details

Servings 1
Cooking time 15mins
Adapted from spicedpeachblog.com

Preparation

Step 1

Preheat oven to 350 degrees, convection, if available. Stir beans together with the garlic, extra virgin olive oil, salt and pepper then smash using a fork so beans evenly lay on top of bread. In a medium size saute pan add in olive oil and cooking on low heat add in the Tuscan kale with the garlic, sprinkle in kosher salt and pepper, move baby kale pieces cooking until barely wilted, about two minutes, transfer to a plate immediately. With lavash sheet on a pizza stone, brush top all across with olive oil. Top lavash with dressed, smashed, beans then arrange the briefly sauteed baby kale all about, sprinkle Manchego cheese over the top followed by the thyme blossoms. Bake about three minutes, check lavash pizza, once warmed through, remove immediately from oven, cut into squares using a pizza cutter and serve.

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