- 6
Ingredients
- 3 Tbsp evoo
- 1 lg. onion, thinly sliced lengthwise
- 1/4 t sea salt
- 2 Tbsp. minched fresh oregeno, or 2 t dried
- 1/2 t freshly ground pepper
- 1 15 oz can white beans, rinsed
- 3 Tbsp water
- 2 t white-wine vinegar
- 2 plum tom, thinly sliced
- 1 C finely shredded smoked Gouda, or Cheddar cheese
- 2 Tbsp. pepitas,(hulled pumpkin seeds)
Preparation
Step 1
Place oven rack in the lowest position: preheat to 450 degrees. Coat a lg noninsulated baking sheet with cooking spray.
Combine oil, onion and salt in a med saucepan. Cover and cook over med-high heat, stirring often, until the onion is softened, 5 to 7 min. Reduce heat to med-low, uncover and cook, stirring occasionally, until very soft and golden, 5 - 8 min. more.
Meanwhile, roll our dough on a lightly floured surface to the size if the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 min.
Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add the beans to the remaining onion: cook over med heat, stirring often, until heated through, 2 to 3 min.
Transfer the bean mix. to a food processor, add water and vinegar and pulse until a coarse paste forms.
Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, and cheese and pepitas. Bake in the bottom rack until the crust is crispy and golden and he cheese is melted, 11 to 13 min. Serve.