Herbed Grilled Pizza w Summer Tomato & White Bean Salad

Recipe Ingredients

		Salad
1		White navy or cannellini beans - (10 oz) - drained, rinsed
3		Ripe tomatoes - cut 1" chunks (medium)
1/2		Cucumber - peeled, seeded, (large)
		And cut into 1/2" dice
1/4 cup	10g / 0.4oz	Baby spinach leaves - (tightly packed)
1/2 cup	46g / 1.6oz	Chili - seeded, minced (small)
1/2		Red bell pepper - minced
1 1/2 tablespoons	22ml	Olive oil
2 tablespoons	30ml	Freshly-squeezed lemon juice
2		Garlic - minced
		Salt - to taste
		Freshly-ground black pepper - to taste
		Herbed Pizza Crust
1/2		Pizza Dough recipe - see * Note
		Olive oil
		Kosher salt
4		Fresh basil leaves - thinly sliced
1 tablespoon	15ml	Chopped fresh cilantro
1 tablespoon	15ml	Chopped fresh flat-leaf parsley

Recipe Instructions

* Note: See the "Pizza Dough III" recipe which is included in this collection.

For the salad: In a bowl, combine the beans, tomatoes, cucumber, spinach, chili and peppers. In a small bowl, whisk together the olive oil, lemon juice and garlic. Toss with the bean mixture and season with salt and pepper. Set aside at room temperature.

For the crust: Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. Or preheat a cast-iron grill pan on the stove top.

Divide the dough into 4 equal portions. Keep unused portions covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the dough with your hands into a 5- to 6-inch free-form round about 1/16-inch thick; do not make a lip. Gently drape the dough on the hot grill. Within a minute the dough will puff slightly, the underside will stiffen and grill marks will appear.

Using tongs, immediately flip the crust over onto a warmed baking sheet. Brush with olive oil, sprinkle with salt and scatter one-fourth of the fresh herbs over the entire surface. Slide the pizza back toward the hot coals (not directly over them), or onto the grill pan. Using tongs, rotate the pizza frequently so that different sections receive high heat: check the underside often to see that it does not char. The pizza is done when the olive oil is bubbling, about 2 minutes. Repeat with remaing dough.

Spoon the bean and tomato salad onto the pizzas and serve immediately.

This recipe yields 4 appetizer or 2 main course servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Al Forno Restaurant in Providence, R.I. - From the TV FOOD NETWORK - (Show # CL-8919)

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