Pizza Provencal Recipe
- ¾ cup warm water (105° to 115° F)
- 1 package active dry yeast
- 1 teaspoon sugar (optional)
- 2 to 2¼ cups all-purpose flour
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon oil
- 1 small onion, minced (about ½ cup)
- 2 cups cooked white beans, drained
- Salt and freshly ground black pepper to taste
- Cornmeal
- 2 ripe tomatoes, sliced paper thin
- ¾ cup homemade or store-bought pesto
- 3 tablespoons freshly grated Parmesan cheese
- Combine the water, yeast, and sugar, if desired, in a small bowl. Let stand 10 minutes to proof the yeast.
- By hand: Combine the flour, basil, and salt in a large bowl. Add the yeast mixture and the oil, stirring until a soft smooth dough forms. In a food processor fitted with the steel blade: Combine the flour, basil, and salt by pulsing twice. Blend in half the yeast mixture with a few quick pulses. Add the rest of the yeast and the oil through the feed tube while the machine is on and operate until the mixture forms a ball of dough, about 30 to 45 seconds.
- Turn the dough out onto a lightly floured board and knead 5 minutes, adding a bit more flour as necessary to make the dough manageable. Shape the dough into a ball and place the dough in an oiled bowl, turning to coat the dough’s surface. Let rise until double in bulk, about 45 minutes to 1 hour.
- Meanwhile, make the filling. Heat the oil in a small skillet over medium heat. Add the onion and sauté until golden, about 5 minutes. Add the beans, mash with a fork, and season to taste with salt and pepper. Remove from heat.
- Heat the oven to 450 F. Lightly oil a 12-inch round pan, then dust with cornmeal. Punch the dough down, remove from the bowl, and knead for 1 minute. Stretch or roll the dough into a 12-inch circle. Spread the beans over the dough, then top with the tomato slices and the pesto. Sprinkle with Parmesan.
- Bake until the crust is browned, about 20 to 25 minutes.
- Variation: Use a prebaked pizza crust. Sprinkle the basil over the fresh tomato slices and bake until pesto is bubbly and cheese melts, about 10 minutes.
