 | | Directions |
- Preheat oven to 400° F.
- Spray a baking sheet with non stick cooking spray.
- roll out the pizza crust into a 10x11 square or desired thickness.
- In a medium skillet, combine the olive oil, onion and salt.
- Cook over medium heat, stirring often for 5-7 minutes.
- Cover and cook 2-3 more minutes.
- Reduce heat to meidum low, uncover and cook another 5-8 minutes, until soft and starting to brown.
- Stir in oregano and pepper, add edamame and beans.
- Stir to warm through, 3-4 minutes.
- Transfer half of the mixture to a food processor.
- Add water and vinegar and pulse until a coarse sauce forms.
- Spread onion/edamame sauce over the prepared pizza crust.
- Sprinkle parmesan cheese over the top, then top with the rest of the onion/edamame mixture.
- Add sliced tomatoes and romano cheese.
- Bake in a 400° F. oven for 10-15 minutes, just until the crust turns golden.
- Slice and serve warm or at room temperature.
|
|
|
Prep Time: 20 minutes
Cook Time: 15 minutes
Container: large baking sheet, medium skillet, food processor
Servings: 8
|  | | Ingredients | | - | | 1 package refrigerated pizza dough |
| - | | 3 tablespoons olive oil |
| - | | 1 onion - large, sliced thin |
| - | | 1/2 teaspoon salt |
| - | | 2 tablespoons fresh oregano - chopped |
| - | | fresh ground pepper to taste |
| - | | 15 ounces white beans - rinsed |
| - | | 3 tablespoons water |
| - | | 1 1/2 tablespoons apple cider vinegar |
| - | | 2 tomatoes - sliced thin |
| - | | 1/2 teaspoon garlic - chopped |
| - | | 10 ounces edamame - shelled |
| - | | 1/2 cup parmesan cheese - shredded |
| - | | 1/2 cup Romano cheese - shredded |
| |
| |
