This is a wintry pizza that will be quite nice when it's cold out. If you use canned beans it will be much quicker to do, though perhaps not as tasty as it would be with freshly cooked beans. Another option, which would be especially good at New Year's, would be to use lentils instead of beans. The topping quantities will be sufficient for 3-4 pizzas. You'll need:
Prep Time: 90 minutes
Cook Time: 30 minutes
Ingredients:
- About 2 1/4 pounds (1 k) pizza dough
- 1/2 pound (250 g) dried beans -- red, pinto, or as you prefer
- Half an onion, half a carrot, and a stock of celery
- 1/4 pound (100 g) tomato pulp -- canned will work fine
- 2 cloves garlic, chopped
- A pinch of shredded hot pepper
- 1/4 pound (100 g) pepperoni (salamino piccante, firm hot sausage), sliced
- 1/2 pound (250 g) Mozzarella, cubed
- Olive oil
- Hot oil at table
Preparation:
Assuming you start with dried beans, soak them for 4-5 hours, drain them, and boil them for 45 minutes in water to cover, with the onion, carrot, and celery; salt them to taste after a half hour. Drain them, discarding the celery, carrot and onion, and sauté them for 5 minutes in a little olive oil, with the tomato, garlic, and a pinch of hot pepper.
Pull the dough into 4 disks and spread the beans over them, followed by the pepperoni and the mozzarella.
Bake the pizzas in a 450 F (225 C) oven for 20-25 minutes, or for 3-5 minutes in a pizza oven. Serve the pizzas with hot oil for those who want to further spice them up.
As a variation, you could also use 1/4-inch slices of cooked cotechino, a rich pork sausage, instead of pepperoni.
Pull the dough into 4 disks and spread the beans over them, followed by the pepperoni and the mozzarella.
Bake the pizzas in a 450 F (225 C) oven for 20-25 minutes, or for 3-5 minutes in a pizza oven. Serve the pizzas with hot oil for those who want to further spice them up.
As a variation, you could also use 1/4-inch slices of cooked cotechino, a rich pork sausage, instead of pepperoni.
