Pinto & Broccoli Hot Pizza

This recipe came about due to and outing during our first open house.  It is the perfect blend of veggies, hearty wheat crust topped with bean spread, savory onions and garlic, and zing of chipotle peppers.  
We headed to Sticks and Stones Clay Oven Pizza this weekend after a walk with the dog to wait out our first open house.  I had read about the special pizza on their Facebook page and wanted to try it.  

The atmosphere of this place relaxed.  The lobby has a fish tank that enthralls Greta while we wait on food or bills.

 Can I just take a moment to say how much I will miss this restaurant?  Des Moines people, you will have to help me find a new Sticks.

 I stay entertained reading the random cards and objects stuck under the glass of the table.  I found this basketball card a little on the creepy side…

 The Rescue Blues rosemary garlic fries are my absolute favorite.  Greta even looked at me and said, “Mama, mine!” about these fries.

The pizza turned out to be fantastic – refried bean base, roasted chicken, sauteed broccoli, mozzarella, fontina and chili oil drizzled on top.  I have been wanting to make a pizza with a bean base for a while now – let’s face it, I get tired of eating the same old recipes prepared the same old way.  Pizza isn’t meant to be eaten only with tomato as its base.  At least that is my feeling on the subject. 
Start by sautéing 1 cup chopped broccoli, ½ yellow onion, and 3 cloves chopped garlic in oil until soft.  
Puree 1-15 oz can of pinto beans with 1 tablespoon oil and 2 tablespoons water until smooth. 
If using my favorite crust recipe, bake the crust for about 5 to 10 minutes at 425 degrees before adding any toppings.  This prevents a soggy middle.  Spread the bean paste over the pizza crust.  Add the broccoli mixture on top of the bean paste. 

 Top with chopped chipotle peppers and a shredding of cheddar cheese.

Bake at 425 degrees for 20 minutes or til the crust is done and toppings are melted.

Pinto & Broccoli Hot Pizza 
1. Sauté 1 cup chopped broccoli½ yellow onion, and 3 cloves chopped garlic in oil until soft.  
2. Puree 1-15 oz can of pinto beans with 1 tablespoon oil and 2 tablespoons water until smooth. 
3. If using my favorite crust recipe, bake the crust for about 5 to 10 minutes at 425 degrees before adding any toppings.  This prevents a soggy middle.  Spread the bean paste over the pizza crust.  Add the broccoli mixture on top of the bean paste. 
4. Top with chopped chipotle peppers and a shredding of cheddar cheese.  Bake at 425 degrees for 20 minutes or til the crust is done and toppings are melted.  

Best.Pizza.Crust.Ever.  ~ from Food Networks Kitchens, Making it Easy, 2004.
1 cup tepid water (105 degree water)
3 tablespoons extra-virgin olive oil, plus more as needed
2 teaspoons agave syrup
1-1/2 teaspoons kosher salt (optional)
1-1/2 cups all-purpose flour, plus additional for kneading
1-1/2 cups whole wheat flour
1 packet active dry yeast
1. Mix flour and yeast in a bowl.
2. Mix warm water, olive oil, agave syrup, and salt in a bowl.  
3.  Make a well in the dry ingredients.  Add liquid ingredients and mix well.  
4.  Knead for about 5 minutes, use extra flour if the dough is really sticky.  
5.  Place in a greased bowl and let rise in a warm spot for 45 minutes.  

6.  Punch down dough and let rest for 10 minutes.  In the meantime, preheat oven to 425 degrees and prepare pizza  pan(s).  

7.  Stretch (or hand toss, if you are really talented) into desired size.  

8.  If you are making a thick crust pizza, bake the dough at 425 degrees for about 10 minutes before adding and toppings.  This will ensure you do not get the doughy, uncooked center.  

9.  While your crust is baking, prepare toppings.
10. Bake pizza in 425 degree oven for about 12 more minutes or til done, on the lowest oven rack.

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