Quick Pizza with White Beans, Garlic and Rosemary
When we make our pizza base mixture in the bread maker, we always make double quantity and freeze them in small balled portions…
Perfect – so this morning, I took four of these portions out of the freezer, popped some flour onto a plate and place each of the frozen balls onto the plate to defrost for the afternoon.
Both boys like a different pizza topping, this is 11yo’s as he’s not so keen on cheese and tomato (what?!) – you’ll see he’s moved the mozzarella into one slice size just for me!
Ingredients (for two)
2 pizza bases (either buy them ready made, use flatbreads, or follow the instructions for the pizza setting on your breadmaker)
Slosh of olive oil
2 large garlic cloves
2 tins of beans – we used chick peas, although very nice with cannellini beans
Couple of sprigs of rosemary
1 ball of mozzarella
Handful of olives and capers
Salt and pepper
Directions for this quick pizza
Heat oven to 240ºC.
Chop the garlic, and fry gently for about a minute in the olive oil, adding the white beans, and the water, turning up the heat and simmering. Pour the beans, garlic and water into a small blender and whizz up, leaving some beans (or chick peas in this case) partially whole. Add a little water, and stir, seasoning this puree with salt and pepper and spread.
Spread the puree over both pizza bases, chop up the olives in half, and sprinkle them with the capers over the pizzas (not too many, as they are both super salty).
Rip up the mozzarella and drop onto the pizza bases (not essential, tastes good without if you’re not fond of cheese!)
Drizzle over the olive oil, and scatter the torn rosemary and pop in the hot oven for 10 minutes. Enjoy your ‘quick pizza’…