Sometimes Matt and I spend hours making a fancy new recipe that seems like it will surely be “blog-worthy.” As we cook I painstakingly photograph each step and Matt waits patiently while I snap shot after shot of the finished dish before we eat. But guess what? Those elaborate, complicated meals don’t always live up to the hype. Sure, the food tastes good, but it’s just not special enough to warrant the time and energy to sort and edit all of those photos, especially if we know that we’d want to significantly tweak the recipe before ever attempting it again.
Other times a delicious recipe catches us totally by surprise. That was the case tonight when I spontaneously decided to combine Cannellini beans, kale and andouille sausage on a pizza. Matt isn’t a huge fan of white beans (or my tendency to try to work them into every meal possible), so he was rather suspicious about the whole idea from the start. I was more optimistic but still didn’t even bother to get my real camera out as I cooked… you’ll have to forgive the iPhone photos but after tasting it we both realized that this pizza was too good not to share!
Hidden underneath those layers of spicy andouille sausage, melted mozzarella and wilted kale lies the secret ingredient of this pizza: a garlicky white bean puree. I whipped up the puree using canned beans, minced garlic and a bit of thyme from my garden, then spread it like pizza sauce all over the uncooked dough. The beans imparted a thicker texture and heartiness to each bite of the finished pizza and complemented the bolder flavors of the kale and andouille perfectly.
Without further ado, here’s how I made tonight’s surprisingly blog-worthy pizza…
Pizza with Andouille, Kale and Cannellini Bean Puree
You will need…
2 tablespoons Extra Virgin Olive Oil
1 – 15 oz. can Cannellini Beans, drained and rinsed
2 cloves Garlic, minced
6 sprigs Thyme, leaves removed and roughly chopped
Salt, to taste
4-5 tablespoons Cornmeal or Semonlina Flour
1 package uncooked Pizza Dough
Small bunch Kale, stems removed and leaves torn into 3-5 inch pieces
8 oz. Shredded Mozzarella Cheese
2 Andouille Sausages, fully cooked and sliced 1/8″ thick (we used Trader Joe’s Chicken Andouille tonight)
Preheat oven to 490°F. Position the rack 6-8 inches from the top of the oven and place the pizza stone on the rack to warm up. Warm olive oil in a nonstick skillet over medium-high heat, then add in the rinsed Cannellini beans. Saute beans for 2-3 minutes, stirring occasionally. Gently stir in garlic and thyme and continue to cook for another 2-3 minutes until garlic is very fragrant. Lightly salt, then transfer the bean mixture to a food processor. Blend until smooth, adding a little more olive oil if the mixture is too thick. Set aside.
Heap the kale leaves in the nonstick skillet you used for the beans. Saute the kale over medium-high heat until the kale is wilted.
Sprinkle cornmeal on the pizza peel then drop the pizza dough ball onto the cornmeal. Knead and spread the dough ball into a 15-17 inch pizza. Carefully remove the hot pizza stone from the oven and place it on a heat resistant surface. Transfer the dough to the stone and shape it into a nice circle the size of the stone.
Working quickly, spoon and spread the white bean puree onto the dough. Next, sprinkle a few handfuls of the shredded cheese over the pizza. Distribute the wilted kale evenly over the pie, leaving a 3/4 inch “margin” for the crust. Sprinkle the remaining cheese over the kale and layer the andouille sausage slices over the cheese. Carefully slide the pizza stone back into the hot oven.
Bake the pizza for 8-9 minutes, or until the cheese is bubbly and the edges of the crust are starting to turn golden brown. Keep an eye on the pizza as it cooks… if your oven heats unevenly (like ours does!) rotate the pie with a few minutes left on the cook time.
Remove the pizza from the oven, slice and enjoy!