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Ingredients
- For the bean mash:
- 1 clove garlic, minced
- 1 lemon, zested and juiced
- 1 (14-ounce) can white beans
- 2 tsp. lemon pepper (or to taste)
- 1 Tbsp. Tabasco
- 1 whole wheat Boboli
- Topping:
- 1 large garlic cloves
- 1 tablespoons olive oil
- 2 dozen just-shucked littleneck clams
- 1 teaspoon dried oregano
- 1/4 cup grated Romano cheese
Directions
- Directions
- First get on with the beans: I puree them in food processor after cooking...
- Drain the beans and rinse under tap water, then put in saucepan ,add in the garlic, Tabasco and the lemon zest and warm through., stirring and squishing with a wide, flat spoon so that the beans go into a nubbly mush. Season, to taste. (Some beans are saltier than others)
- Place a pizza stone on the bottom rack of the oven and preheat the oven to 450 degrees, or place on preheated grill.
- MAKE THE TOPPING:
- Mince the garlic and let it steep in the olive oil. Brush the oil and garlic on the Boboli, leaving the half-inch circumference untouched. Spread the crust with the bean mash, sprinkle the clams around the pie with a dash of their own juice. Sprinkle on the oregano and cheese.
- TO BAKE:
- Transfer pizza to the stone. Bake for 15 minutes, or until the crust is light brown. Remove the pizza, slice, and serve with beer and plenty of napkins.
- MAKES ONE 12-INCH PIZZA, 2 SERVINGS
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 2 servings | |
| Calories 451 | |
| Calories from Fat 137 | 30% |
| Total Fat 15.56g | 19% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 368mg | 15% |
| Potassium 1133mg | 32% |
| Total Carbs 53.65g | 14% |
| Dietary Fiber 12.3g | 41% |
| Sugars 1.32g | 1% |
| Protein 26.67g | 43% |
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