Mains, Sides, Soups & Salads
Mediterranean Pizza
Adapted from my book Kitchen Cures
This easy, peasy pizza takes just minutes to make and extremely satisfying! White beans trick your eyes into seeing mounds of cheese, while the small amount of goats cheese satisfies the pallet. The sweetness of the carmalized onions and roasted red peppers balance the saltiness of the olives and sundried tomatoes, and the fresh, peppery arugula make the perfect pizza party!
Ingredients
- 6 cloves roasted garlic (see note)
- 1 cup (250 mL) cooked white beans
- extra virgin olive oil
- 1 large whole-grain naan bread
- 3/4 cup (175 ml) tomato sauce, store-bought or homemade
- 1/4 cup (60 mL) sautéed onions
- 1/4 cup (60 mL) roasted red peppers, cut into strips
- 1/4 cup (60 mL) pitted kalamata olives, chopped
- 1/4 cup (60 mL) sun-dried tomatoes, sliced
- 2 ounces crumbled goat cheese (about 1/2 cup/125 mL)
- 1 cup (250 mL) arugula
- 1 Tbsp (15 mL) extra virgin olive oil
- large pinch dried oregano
Directions:
Preheat oven to 400°F (200°C).
Put garlic and white beans in processor. With the processor running, drizzle in just enough olive oil—about 2 Tbsp (25 mL)—to make a creamy mixture.
Spread the naan with tomato sauce, then dot with the roasted garlic–bean mix. Scatter the onions, red peppers, olives, sun-dried tomatoes, and cheese over the top. Bake until the cheese is melted and lightly browned, about 10 minutes.
Toss the arugula, olive oil, and oregano in small bowl and top the pizza with the dressed arugula.
Note: To roast garlic, cut the top 1/2 inch (1.25 cm) or so off 2 heads to expose the tips of the cloves. Peel off as much of the “paper” from the heads as you can. Put the heads on a double sheet of aluminum foil and drizzle 1 Tbsp extra virgin olive oil over them. Season with salt and pepper. Wrap the garlic loosely in foil and place directly on the rack of a preheated 375°F (190°C) oven. Roast until the garlic is light brown and the cloves are soft when poked with a paring knife, about 30 minutes. To use, just pull off as many cloves as you need and squeeze the pulp out of the skins.