If there’s one thing I miss terribly since going vegan… It’s pizza.
I’m assuming most vegans agree. Pizza is, in a word, magical.
Late last night, while trying to fall asleep, I conjured up a pizza that would leave me satisfied and not missing the cheese-laden pizzas of ye olde days. The ingredients in my mind were: white bean puree, roasted red peppers, some kind of vegan sausage, caramelized onions and spinach. I was so excited to make this pizza that I actually couldn’t fall asleep (anyone else think of recipe ideas while trying to sleep?)
A word of caution: I made the white bean paste and the caramelized onions that afternoon and just refrigerated them, until they were ready to be used. This saves time during the actual pizza-making, as creating the dough etc is a bit of a process. If you have time to kill earlier in the day, I recommend to do so, so that you’re not running around your kitchen (like I usually am). Also, you could definitely use pre-made pizza dough, no shame in that.
White Bean Veggie Sausage Pizza
Preheat oven to 500*.
White Bean Puree:
- 3/4 cup water
- 1 clove garlic, cut in half
- 1 15-ounce can Great Northern beans, rinsed. You can use cannelini too.
- 1/2 teaspoon extra-virgin olive oil
- 1 teaspoon finely chopped fresh sage, or 1/4 teaspoon dried rubbed sage
- Salt & freshly ground pepper to taste
Pour water into a saucepan, add garlic and bring to a boil over high heat. Add beans and return to a boil. Drain the beans and garlic, reserving 1/4 cup of the cooking liquid.
Transfer the beans and garlic to a food processor. Add oil and process, adding just enough of the reserved cooking liquid to make a thick, smooth paste. Stir in sage and season to taste with salt and pepper.
Should look like this:
- 1 tablespoon sugar
- 1 (1/4 ounce) package active dry yeast
- 1 cup whole wheat flour
- 1 cup unbleached AP flour
- 1 teaspoon salt
- some cooking spray
- 2 tablespoons yellow cornmeal
In a large bowl, dissolve the sugar and yeast in 3/4 cup warm water (not too hot!!). Let stand for 5 minutes, the mixture should be nice and foamy. Add the flours and salt to the yeast mixture and stir until a soft dough forms. Turn the dough out onto a floured surface. Knead for a while, until smooth and elastic, about 5 minutes. The dough should feel slightly sticky.
Place dough in a large bowl coated with cooking spray and cover with a towel or plastic wrap, and let rise in an oven with only the light turned on. Wait about 30-40 minutes, until it’s doubled in size.
Punch down the dough and roll into a 10 or 11 inch circle on a lightly floured surface. Place dough on either a baking sheet OR cast iron skillet (I did this) and sprinkle with the cornmeal. Lightly spray the surface of the dough with cooking spray.
Now the fun part: spread the white bean puree on your pizza dough and top with the caramelized onions. You can use any veggies and toppings you like, of course. Go crazy. I chose roasted sweet peppers, olive oil, chopped spinach and diced apple sage vegan sausage. And salt and pepper.
This vegan sausage I picked up at whole foods. It was kinda pricey, $5.99, but doesn’t smoked apple sage just sound so good?! Oh, and that’s my cats head to the left.
Anyways, now just bake it. Bake it for 8-12 minutes (whenever your crust starts to get golden/brown, take it out). It should a little like this: