These are simplified versions of one of my favorite pizzas. If you’ve got white beans—either homemade or canned in the pantry—you can have this meal on the table in minutes.

white-bean-and-arugula-tortilla-pizza-horizontal

1 clove garlic, minced
1-1/2 cups cooked white beans (like cannellini or great northern)
1 lemon, zest and juice
2 tablespoons extra virgin olive oil, divided
1/4 cup Parmigiano-Reggiano cheese, shredded
sea salt and freshly ground black pepper
4 whole wheat tortillas
4 packed cups baby arugula
1 teaspoon red pepper flakes (optional)

Preheat oven to 350°F.

Pulse together garlic, beans, half the lemon juice, 1 tablespoon olive oil, half the parmesan and a pinch of salt and pepper in a food processor until smooth.

Toast each tortilla over a low gas flame, on a griddle or in a pan, until crisp, 2-3 minutes each. Or brush them with oil, lay them on a cookie sheet and bake them in oven for 10-12 minutes, flipping once.

Spread bean mixture evenly over each tortilla. Toss arugula with remaining lemon juice, lemon zest and 1 tablespoon olive oil. Mound arugula on each tortilla and top with remaining parmesan cheese and red pepper flakes, if you like.

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