Make this vegan white bean sauce tortilla pizza when you need something satisfying and extra tasty. Layered with a creamy bean base and sweet roasted onions and tomatoes, it will please everyone in the family.
I’m so happy to talk about tortilla pizza. Some might say this is not really pizza, but for busy families, it is an amazing discovery.
The crust won’t compete with what you get in an authentic pizza place, but it does a great job to built a quick unplanned meal out of what’s already in your house. Just keep whole wheat tortillas in your freezer and you always have a thin crust ready to be covered with your favorite pizza toppings.
How to make this white bean sauce tortilla pizza – extra speedy:
If you are able to multitask in your kitchen, then this tortilla pizza won’t take that long to make. Here are the steps to follow if you want to improve your kitchen ninja skills:
– Pre-heat the oven. Put the tomatoes on a baking sheet and roast them for about 20-30 minutes (it depends on the size of the tomatoes).
– While the tomatoes are roasting, you can caramelize the onions in a pan. This will take about 20 to 40 minutes (it depends on how much caramelized you like them).
– While the onions caramelize, make the bean sauce in the food processor when taking a break from mixing the onions in the pan.
The 3 pizza components should be ready at about the same time. Then you can build the pizzas and cook them in the already hot oven for 10 minutes. And done! Well, don’t forget about the flavor boosting balsamic vinegar drizzle too (add after the pizza is cooked, just before serving).
How to caramelize onions:
– Choose VIDALIA onions (or sweet onions). They are larger and sweeter with less of a pungent flavor than regular white onions, which makes them a better choice for caramelization. They are easy to find in any grocery store.
– Slice the onions about 1/2 inch thick. You will need 3 large onions for this recipe, which gives about 2 cups of caramelized onions. Once caramelized, they can be stored in the fridge for a few days, so make more! They are great in many pasta dishes or to add to sandwiches.
– In a large pan, put a little bit of oil and warm the pan on medium heat. When warmed, add the onions and mix. Then, let them rest a few minutes at the time before mixing them again. Short periods of motionless time will help get them browned, just be careful not to burn them. Add a little bit of water on the way if they get too dry and also, turn down the heat to low-medium mid way in the cooking process to let them brown slowly without burning them. I don’t like to caramelize my onions too much, so I usually cook them for about 20-25 minutes (see picture). If you want, you can keep cooking them at low heat for even longer, sometimes up to 45 minutes to get them completely browned. Taste them on the way to see what you prefer.
– Some people will add sugar or butter towards the end of the cooking process to help get a sweet and creamy texture, but I prefer not to since the result made out simply with onions is already so flavorful.
Do not underestimate making a pizza with a bean sauce! It is super creamy and blends so well with all the other toppings. Compared to the classic tomato sauce, it also brings a load of fiber and protein that makes these bean pizzas very filling. And it makes for a nice change too. If you want, you could use regular hummus in place of this bean sauce to facilitate the recipe.
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White bean sauce tortilla pizza with caramelized onion
- Food processor
- 4 whole wheat tortillas
- 2 15.5oz canned cannelini or navy beans drained and rinsed
- 1/2 tsp garlic crushed
- 1 tbsp lemon juice
- 3/4 tsp dried italian seasoning
- 1/4 to 1/2 tsp salt or to taste
- black pepper to taste
- 3 large vidalia onions (sweet onions) sliced (about 1/2 inch wide)
- 15-20 cherry tomatoes or cocktail tomatoes whole
- drizzle of balsamic vinegar
- Pre-heat the oven at 400°. Line a cookie sheet with parchment paper.
- Put the tomatoes on the parchment paper. Don't add anything else at this point. Cook for about 20 to 30 minutes (cooking time varies quite a bit depending on the size of the tomatoes) or until the tomatoes start to crack and release their juices. When done, take them out of the oven and set aside until ready to top the pizzas.
- While the tomatoes are cooking, add a tiny bit of olive oil to a large pan and warm on medium heat. When warmed, add the sliced onions and a good pinch of salt and black pepper. Cook for about 20-25 minutes (or more!) mixing regularly at low-medium heat, leaving some on and off short resting time to allow them to brown. The onions will brown and caramelize slowly, but don't let them burn. Set aside. (see blog for more description)
- Make the white bean sauce: In a food processor, add the white bean, garlic, lemon juice, dried italian herbs and salt and black pepper to taste. Process until you reach a very smooth texture. Set aside.
- Put 4 tortillas on two parchment paper lined cookie sheets. Separate the bean sauce in between the 4 tortillas by spread it evenly with a spatula or the back of a spoon.
- Distribute the caramelized onions on top of the white bean sauce. Top with the roasted tomatoes.
- Cook the pizzas in the oven for 10 minutes.
- Add a drizzle of balsamic vinegar (you can add some red pepper flakes too if desired). Enjoy!