Thursday, November 29, 2012

White Bean, Ricotta & Pesto Pizza

Growing up, I was the kid at the birthday parties popping pills. Lactaid pills, to be specific. Those chalky, tasteless, awful little pills helped me better digest the insane amount of pizza, ice cream and ice cream cake that was served at just about every kid's birthday party I attended. 

As I got older, I refused to keep taking the Lactaid chalk pieces – I’d rather die of a stomachache then take another one of those. And eventually, as I got older and my tolerance for dairy grew stronger, I didn’t need them anyway. Thankfully.

And now, at the ripe age of 28, I can eat more cheese than just about anybody. Which is probably a good thing, considering I’m a vegetarian and all. But I digress.

My love for cheese was what was behind the inspiration for this oh-so-cheesy pizza – it has a cheese sauce, covered in more cheese. What more do you need to know?


White Bean, Ricotta & Pesto Pizza
Yields: 4 servings

-1/2 cup whole milk ricotta
-1 tablespoon arugula pesto (or any pesto you prefer)
-Salt and black pepper, to taste
-2 tablespoons olive oil
-1/2 onion, sliced
-1 small garlic clove, minced 
-1 whole wheat pizza crust (I used Boboli)
-1/2 cup canned white beans, drained and rinsed
-1/2 cup shredded mozzarella cheese

Directions:
1.) In a small bowl, combine ricotta, pesto, salt and black pepper. Set aside.
2.) In a frying pan, heat olive oil over medium heat. Add onions, and cook – stirring often – until translucent and almost “sticky,” about 7 minutes (I also added about 1/4 teaspoon of white sugar to quicken the caramelization process). Add garlic, and cook for about 1 minute more (be careful not to burn the garlic).
3.) Spread ricotta mixture onto pizza crust; top with beans, onions and garlic, and mozzarella cheese. Cook according to directions on the crust's package (or, if you’re using homemade crust, cook until mozzarella cheese is melted and crust is to your liking).


This pizza is tasty, but rich and filling – so I highly suggest serving something light alongside it. We had a simple arugula salad, which was the perfect complement to this ultra cheesy pie.

What's your favorite kind of cheese?


13 comments:

  1. I love that you outgrew your dairy intolerance :) This pizza looks fab! My favorite cheese totally varies depending on the day of the week...

    Sues

    ReplyDelete
  2. Do you ever make your own Ricotta? This would be the perfect recipe for homemade ricotta. I love the flavors, sounds amazing!

    ReplyDelete
    Replies
    1. I haven't made my own ricotta yet, but it's on my "bucket list." Looks surprisingly easy to make!

      Delete
  3. I love ricotta on pizza. It's hard to choose a favorite cheese but I might have to go with fresh mozzarella!

    ReplyDelete
  4. This looks really good. I, too, have spent years taking those chalky white pills. I love all cheese!

    ReplyDelete
  5. I'm sold. And I second the homemade ricotta suggestion -- it's seriously SO easy and so much more delicious than store-bought.

    ReplyDelete
    Replies
    1. Awesome, you and Jackie have inspired me. My plan is to make some before the end of December!

      Delete
  6. oh yea, this pizza is right up my alley. I don't know if I could ever pick a favorite type of cheese but ever since my WI trips I have been bringing back cheese curds and eating them all the time!

    ReplyDelete
    Replies
    1. Oooh, I've never had cheese curds, but have always been intrigued!

      Delete
  7. I don't think I've ever had beans on pizza, but it sounds like a great combo!

    ReplyDelete
    Replies
    1. The first time I had beans on pizza was at Naked Pizza. Such a delicious and easy way to add some extra protein!

      Delete