Fasolada Pizza

Fasolada Pizza combines the rich flavors of traditional Greek fasolada soup with a crispy pizza base. This delightful dish offers a unique twist on pizza, featuring a hearty tomato and bean topping that is both comforting and satisfying.

Ingredients

• Pizza dough - 200 grams
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Canned tomatoes - 400 grams, crushed
• Canned white beans - 200 grams, drained and rinsed
• Parsley - 2 tablespoons, chopped
• Oregano - 1 teaspoon, dried
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Feta cheese - 50 grams, crumbled
• Kalamata olives - 30 grams, pitted and sliced

Steps

1. Preheat the oven to 220°C (428°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing until softened, about 5 minutes.
3. Stir in the crushed tomatoes, white beans, parsley, oregano, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld.
4. Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to a baking sheet or pizza stone.
5. Spread the fasolada mixture evenly over the pizza dough, leaving a small border around the edges.
6. Sprinkle the crumbled feta cheese and sliced Kalamata olives on top of the fasolada mixture.
7. Drizzle with the remaining tablespoon of olive oil.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and crispy.
9. Remove from the oven, let cool for a couple of minutes, then slice and serve hot.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 650 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based proteins from beans, promoting muscle health.
• High in fiber, which aids in digestion and helps maintain stable blood sugar levels.

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