It started out as pizza, just with a creamy white bean sauce topped with summer vegetables and herbs. But it came out of the oven tasting like the south of France. So, it's not at all a traditional recipe, but we'll call it Provencal Pizza.
Start with pizza dough, stretched thin. Spread with white bean sauce:
1/2 can canellini beans
1/2 head garlic
1 Tbsp. olive oil
1/4 c. white wine
1/4 c. vege broth
salt and pepper
Heat the oil in a small skillet over medium-low. Add whole cloves of garlic. When the garlic cloves have lightly browned, add the wine to the pan, turn the heat down a bit, and cover. Let the garlic braise for about 8 minutes, until soft. Put beans, garlic, and half the broth in the blender. Add more broth if necessary to make a saucy consistency. Season with salt and pepper. Blend until creamy.
Atop the white bean sauce, arrange slices of zucchini (Though it's kind of hard to tell form the photo, we used alternating slices of yellow and green.), halved cherry tomatoes, and minced kalamata olives. Sprinkle with fresh rosemary and basil, and a little salt and pepper. Drizzle with good olive oil. Bake at 450 for about 15 minutes, until the edges of the crust are lightly browned, the sauce is bubbly, and the vegetables are a little wrinkly.
