Saturday, August 05, 2006

Caramelized Onion & White Bean Flatbread

I was in the mood for a pizza so I picked this one from Eating Well magazine. It was reviewed nicely on the Cooking Light forums, so I decided to make it.

My only real changes are that I used basic pizza dough instead of whole-wheat, didn't include the pepitas, and used a Mexican blend of cheeses instead of the gouda/cheddar. Oh and I didn't use fresh oregano but I never use fresh herbs.

It was good and tasty, but not worth the effort. I would probably not make it again, but I did enjoy eating it.

Caramelized Onion & White Bean Flatbread
This recipe uses mashed beans as a base rather than the usual tomato sauce or pesto. The delicious result is more protein and a very tasty pizza.


3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced lengthwise
1/4 teaspoon salt
20 ounces prepared whole-wheat pizza dough, thawed if frozen (see Ingredient notes)
2 tablespoons minced fresh oregano
1/2 teaspoon freshly ground pepper
1 15-ounce can white beans, rinsed
3 tablespoons water
2 teaspoons white-wine vinegar
2 plum tomatoes, thinly sliced
1 cup finely shredded smoked Gouda or Cheddar cheese
2 tablespoons pepitas (see Ingredient notes), optional

1. Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.

2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.

3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.

4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.

5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Ingredient notes: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils. Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the health-food or bulk sections of many supermarkets.

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