White Bean Basil And Sun Dried Tomato Pizza Recipes

BRUSCHETTA WITH WHITE BEANS, SUN-DRIED TOMATOES AND BASIL

Steps:

• Rinse the beans well and then put in a 1-quart saucepan. Cover with water to 1-inch over the top of the beans. On medium-high heat, bring to a boil. Immediately take the pot away from the burner, cover and hold for 1 hour. Change the water; add half of the extra-virgin olive oil, 1 garlic clove and the bay leaf. Cook beans on low. Simmer for about 40 minutes or until tender. During last 10 minutes, add 1/2 teaspoon salt. Stir in carefully. Remove from heat and hold in the saucepan with the cooking liquid until cool. This may be done 1 to 2 days before serving, and kept refrigerated.
• For the bruschetta topping:
• Preheat a grill or stove-top grill pan.
• Grill the bread on both sides until crispy. Be careful on high heat as bread burns easily.
• While bread is grilling, in a saute pan on medium heat, toast the sliced garlic in the olive oil. When it is light golden, add the chili flakes, cook for 10 seconds and then add the basil leaves. Do this carefully, as the basil may spatter some oil.
• With a slotted spoon, transfer the beans to the pan. Add 1 to 2 tablespoons of the bean cooking liquid (or liquid from canned beans) and mix all together. Hold warm. Adjust consistency, as necessary, with the bean liquid, a little at a time.
• When the basil leaves are wilted, remove mixture from the heat. Add the sun-dried tomatoes and chopped parsley. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper.
• Lightly swipe the remaining garlic clove on 1 side of the bread. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture, then evenly divide the ricotta salata over the mixture. Serve warm.

PIZZA WITH FRESH TOMATOES AND BASIL

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
• Drizzle 2 teaspoons of oil over each Pizza Dough. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)

WHITE BEAN, TOMATO AND GOAT-CHEESE PIZZA

Steps:

• Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
• Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
• Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
• Place on baking sheet.
• Spread bean purée over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
• Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
• Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
• Cut pizza into 8 slices.

BASIL WHITE BEAN DIP

Steps:

• Place the first five ingredients in a food processor; pulse until beans are coarsely chopped. Add oil; process until blended. Add tomato and basil; pulse to combine. Serve with pita chips.

WHITE BEAN, SUN-DRIED TOMATO, AND FETA BITES

Steps:

• Preheat oven to 350°F.
• In small saucepan over moderately low heat, heat 2 tablespoons olive oil and tomato oil until hot but not smoking. Add pine nuts and toast, stirring occasionally, until light golden brown, 3 to 4 minutes. Remove from heat and stir in garlic, thyme, and red pepper flakes. Continue stirring until mixture cools slightly, about 3 minutes. Stir in beans, tomatoes, lemon juice, basil, Parmesan, and Feta. (Topping can be prepared ahead and refrigerated, covered, up to 6 hours. Before serving, bring to room temperature.)
• Arrange bread squares on parchment-lined baking sheet and brush on both sides with remaining 4 tablespoons olive oil. Toast, turning once, until light golden brown, about 3 minutes per side.
• Top squares with white bean topping and serve immediately. (Alternately, serve white bean, sun-dried tomato, and Feta mixture in bowl and arrange toast squares alongside.)

WHITE BEAN, BASIL AND SUN-DRIED TOMATO PIZZA

Steps:

• Preheat oven to 425º F.
• Place sun-dried tomatoes in a small bowl and pour boiling water over them enough to just cover and let stand for 10 minutes to soften them. Drain well, then chop into thin strips.
• Place beans, garlic and oregano in a food processor. Cover and blend until smooth.
• Spread bean paste over surface of pizza crust.
• Sprinkle with sun-dried tomatoes, basil and cheese.
• Place pizza on an (ungreased) cookie sheet or pizza pan and bake for about 10 minutes or until cheese is melted.