Freshly cooked beans are one of the features in this pizza recipe that fares better during the colder months of the year. You can use canned beans as they are certainly quicker, but you will sacrifice an element of taste if you go this route. You can also use lentils, if you prefer.
Preparation time for this pizza recipe is a bit lengthy, about 1 hour and 30 minutes, but the end result is worth it. Figuring in cooking time, the total time spent would be 2 hours. This is not a dish you would make on a day when you have to leave early for the office.
Take your time with this one and your palette and dinner guests will thank you (even ask you to take a bow maybe).
About 2 1/4 pounds dried beans (red or pinto)
Half an onion, half a carrot, and a stalk of celery
1/4 pound tomato pulp (canned okay)
2 cloves garlic, chopped
A pinch of shredded hot pepper
1/4 pound pepperoni (or other firm hot sausage), sliced
1/2 pound Mozzarella, cubed
Hot oil at table
1. If using 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.
2. Drain them, discarding the celery, carrot and onion, and sauté for 5 minutes in a little olive oil, with tomato, garlic, and a pinch of hot pepper.
3. Place the dough into 4 disks and spread the beans over them, followed by the pepperoni and the mozzarella.
4. Bake the pizzas in a 450 oven for 20-25 minutes. Serve the pizzas with hot oil on the side for those who crave more spicy punishment.
Tip: You can substitute pork sausage (cotechino, for example) if pepperoni doesn’t float your boat.