Bean and Greens Pizza with Purslane + Amaranth Greens and Aduki Beans

25 Jul

We took a fabulous little min-vacation this past weekend to the Hyatt Hill Country Resort for a little resting, running, and relaxation which was a very welcome pick-me-up for my ultra-busy husband.  Knowing that we would be gone for the weekend, my grocery and CSA basket usage the past week was geared towards using up the most perishable local produce before we left and only shopping for healthy snack items that we could tote to the resort.

When we got home on Sunday, I pulled out the item in the fridge that needed to be used that night for dinner which happened to be a beautiful bunch of purslane and amaranth greens.  You see them in the photo?  With the heart around them?  Yeah, I kinna love purslane and amaranth greens.  Like… a bunch.  Holy salad awesomeness!

Go Running, Mama!- Beans and Greens Pizza

Our default meal on Sunday nights is homemade pizza.  It’s a great way to use up leftovers or unused produce and any leftover slices make an easy lunchbox meal that can be packed quickly on busy Monday mornings.  We’ve enjoyed greens on salads many times before, so I was excited to give it a go with some of my current favorite greens.  I wasn’t disappointed.

Go Running, Mama!- Beans and Greens Pizza

While I baked the pizza, hubs dry-hopped an IPA with citra hops and cardamom pods in his Randall Jr.  as his contribution to our relaxing Sunday dinner.  You see that- I’m not the only kitchen creative in this house!

The results were splendid- wilted greens, caramelized onions, and seasoned adzuki beans could have stood alone (as they do in the photo above) but we decided to up the comfort factor with a little cheese.  (Feel free to go sans-cheese to keep it vegan or dairy free.)

Pizza and beer make for a happy Sunday meal- especially when the pizza is topped with ingredients that are going to fuel you the right way on Monday morning.

Go Running, Mama!- Beans and Greens Pizza with Purslane, Amaranth, and Aduki Beans

Beans and Greens Pizza with Purslane + Amaranth Greens and Aduki Beans

For the crust:

  • 2 1/2 heaping cups of flour
  • 1 tsp coarse salt
  • 1 packet Rapid Rise yeast
  • 1 cup water
  • 2 tbs olive oil
  • cornmeal

For pizza toppings:

  • 1 bunch purslane and amaranth greens mix, tough stems removed and roughly chopped
  • 2 cloves garlic
  • 2 yellow onions, thinly slices
  • 1 can aduki beans, rinsed and drained (Eden Organic uses BPS-free cans)
  • 1/2 tsp dried oregano
  • 1/2 tsp ume plum vinegar
  • 1 tsp apple cider vinegar
  • 1 c mozzarella cheese, shredded
  • 1/4 c grated Parmigiano-Reggiano cheese
  • olive oil
  • salt pepper

To make crust:

Preheat oven to 400 degrees F.

Whisk flour, undissolved yeast, and salt in a mixing bowl.  Heat water to between 120-130 degrees F and add to dry ingredients.  Add olive oil and stir until well combined.  Turn out onto a lightly floured surface and knead gently until smooth and elastic and turn into a ball to rest.Cover with a clean dish towel and allow to rest 10 minutes.

Line a full sheet baking pan with parchment paper and sprinkle with cornmeal.  Roll with a rolling pin or hand stretch to fit the capacity of the pan (this will make a rectangular pizza- use a pizza stone if you desire a round pizza).  Carefully pinch and turn up the edges all the way around the dough to form a slight lip on your pizza crust.

Bake for 10 minutes and then remove to top before continuing the baking process.

To make toppings for pizza:

Pour beans into a colander and rinse thoroughly.

While crust is rising and par-baking, coat a saute pan with olive oil and heat pan to medium/medium-high.  Add onions and season with 1/2 tsp salt.  Throughout preparation of crust cook onions, stirring occasionally.  Once onions begin to brown, reduce heat and continue to cook, stirring occasionally, until onions are golden brown.  Season to taste with salt and pepper.  Remove to a bowl and set aside.

Coat the saute pan with olive oil once again and hear pan to medium-high heat.  Add beans, ume plum vinegar, apple cider vinegar, and oregano and season with salt and pepper.  Saute for 3-5minutes until heated through and then add one clove of garlic, thinly sliced.  Saute for 2 minutes more before adding greens mix to pan.  Saute until wilted, stirring frequently, and then remove from heat.

To assemble pizza:

While par-baked pizza crust is still warm crush the second garlic clove, slice it in half and rub the crust with the cut portion of the clove.  Using a pastry brush, brush entire crust with olive oil.  Spread caramelized onion across crust evenly.  Add beans and greens mixture to pizza crust.  Sprinkle with cheeses.

Remove from baking pan and bake directly on the oven rack in the 400 degree oven for 12-15 minutes until cheese is bubbly and crust is crisp.  Remove to a cutting board.

Allow to cool for 5 minutes before cutting with a pizza wheel.

Serves 4 adults and one toddler.

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