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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pizza Dough with Pureed White Beans Recipe

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This recipe for Pizza Dough with Pureed White Beans is from Joanna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup of white kidney or navy beans, rinsed and
1 cup of warm water
2 1/4 cup of active dry yeast
1 tsp sugar, honey or maple syrup
3 cups all-purpose flour, plus extra for kneading
2 tbsp canola or olive oil
1/2 tsp salt
Directions:
Directions:
Put about half the water into a large bowl and sprinkle with yeast and sugar. Let stand for about 5 minutes - the mixture should get foamy.

Put the beans into the bowl of a food processor along with the rest of the water and pulse until smooth. Stir into the yeast mixture, then add 2 cups of the flour along with the oil and salt; stir until the dough comes together. Add more flour until its too stiff to stir and then turn out onto a floured counter-top and knead, incorporating more flour if it's sticky, until the dough is smooth and elastic. It should take about 5 minutes.

Return the dough to the bowl (if you want, wash and dry it and add a slick of oil; it isn't necessary since you'll be pulling it out and rolling it anyway), cover with a tea towel or plastic wrap and let rise for about an hour, until doubled in size. If you want to slow the rise, put it in the fridge over night or for several hours during the day).

Divide the dough in half or thirds; yo should have enough for two 10" pizzas. Dough can be covered and refrigerated for a day, or wrapped tightly in plastic and frozen for up to 6 months; thaw on the counter-top before using.
Number Of Servings:
Number Of Servings:
2 10" pizzas (or 3 thin crust)
Personal Notes:
Personal Notes:
1.5hours

 

 

 

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