Ingredients
| Pizza crusts, 16″ round (18-19 oz min)(or half sheets, 24 oz min) | 6 each |
White Bean Topping
| Garlic, minced | 1½ cup |
| Water or oil | ¼ cup |
| #10 cans cannellini, Great Northern or other white beans, drained | 3 each |
| Salt, kosher | 1½ tablespoons |
| Black pepper, ground | 1½ tablespoons |
| Lemon juice | 2 cups |
| Oregano, dried | ½ cup |
Tomato-Spinach Topping
| Tomatoes, fresh, chopped(4 quarts, 2 cups) | 4.5 quarts |
| Spinach, fresh, chopped(2 quarts, 2 cups) | 2.5 quarts |
| Basil, fresh, chopped | 3½ cups |
| Oil, olive | ⅓ cup |
Instructions
- Bake crusts according to case instructions.
- To prepare the white bean topping, briefly cook the garlic in water or olive oil. Combine the cooked garlic, drained beans, salt, pepper, lemon juice, and oregano, and mash until it holds together but is still chunky (until some of the beans are broken, not fully mashed).
- To prepare the tomato-spinach topping, stir together all of the ingredients.
- To assemble Tuscan Tomato Pie, for each pie, spread 5 cups of bean mixture evenly over each pre-baked pizza crust. Then spread 4¾ cups of the tomato-spinach topping evenly over the beans.
- Bake at 475°F until heated through and edges browned, around 10-15 minutes.
- Serve immediately or hold between 135-160°F.
Recipe Notes
Serving size: 1/8 cut of round or 1/2 sheet
Yield: 6 pies
The pizza crust should be substantial enough to hold the heavier-than-usual toppings.