Tuscan Tomato Pie

Ingredients

Pizza crusts, 16″ round (18-19 oz min)(or half sheets, 24 oz min)6 each

White Bean Topping

Garlic, minced1½ cup
Water or oil¼ cup
#10 cans cannellini, Great Northern or other white beans, drained3 each
Salt, kosher1½ tablespoons
Black pepper, ground1½ tablespoons
Lemon juice2 cups
Oregano, dried½ 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, chopped3½ cups
Oil, olive⅓ cup

Instructions

  1. Bake crusts according to case instructions.
  2. 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).
  3. To prepare the tomato-spinach topping, stir together all of the ingredients.
  4. 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.
  5. Bake at 475°F until heated through and edges browned, around 10-15 minutes.
  6. 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.