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Caramelized Onion & White Bean Flatbread

February/March 2006

Your rating: None Average: 4.2 (58 votes)

Here we top pizza with herbed mashed beans, sliced plum tomatoes, sweet caramelized onions and some shredded Gouda for a tasty flatbread that will have you rethinking pizza toppings.



READER'S COMMENT:
"Excellent! This was a great change of pace for "pizza". It was easy to assemble and the house smelled wonderful while it was baking. I used a purchased ball of fresh whole wheat dough from my grocery store, it worked great. Like other...
Caramelized Onion & White Bean Flatbread Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced lengthwise
  • 1/4 teaspoon salt
  • 20 ounces prepared whole-wheat pizza dough, (see Note), thawed if frozen
  • 2 tablespoons minced fresh oregano, or 2 teaspoons dried
  • 1/2 teaspoon freshly ground pepper
  • 1 15-ounce can white beans, rinsed (see Note)
  • 3 tablespoons water
  • 2 teaspoons white-wine vinegar
  • 2 plum tomatoes, thinly sliced
  • 1 cup finely shredded smoked Gouda, or Cheddar cheese
  • 2 tablespoons pepitas, (see Note), optional

Preparation

  1. Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.
  2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
  3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
  4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
  5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

Tips & Notes

  • Notes: Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn't contain any hydrogenated oils. Or visit eatingwell.com for an easy pizza-dough recipe.
  • While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch. You'll find our Bean Cooking Guide at eatingwell.com/guides.
  • Hulled pumpkin seeds, also known as pepitas, are dusky green and have a delicate nutty flavor. They can be found in the natural-food or bulk sections of many supermarkets.

Nutrition

Per serving: 365 calories; 11 g fat (3 g sat, 5 g mono); 10 mg cholesterol; 51 g carbohydrates; 13 g protein; 6 g fiber; 576 mg sodium; 296 mg potassium.

Nutrition Bonus: Fiber (24% daily value)

Carbohydrate Servings: 1

Exchanges: 3 starch, 1/2 vegetable, 1/2 lean meat, 1/2 high-fat meat, 1 1/2 fat



More From EatingWell

Recipe Categories

Ethnic/Regional
Mediterranean
American
Italian
Servings
6
Health & Diet Considerations
Low cholesterol
High fiber
Main Ingredient
Beans/Legumes
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Ease of Preparation
Easy
Total Time
45 minutes or less
Publication
February/March 2006

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