White Bean & Rosemary Potato Pizza


Jim is dubbing this the “best pizza ever”, although I’m pretty sure he says that about ANY pizza I make. It is VERY unique and extremely scrumptious. We didn’t know what to do with the leftover beans from Jim’s cabbage dish, and this was a perfect way to use them up!

1 batch whole wheat pizza dough

4 Yukon gold potatoes, sliced thin on a mandolin

1 1/2 cups white beans, cooked

1 1/2 cups onions, sliced thin

1 cup baby spinach

1/2 cup shredded Daiya Mozzarella

5 cloves garlic, minced

3 tbsp olive oil, divided

1 tbsp white wine

1 1/2 tbsp dried rosemary

1 tsp sea salt

1/4 tsp black pepper

1 cayenne pepper, minced

  • Preheat oven to 425 degrees
  • Over medium heat, cook cayenne pepper and onions in 1 tbsp olive oil over medium heat for 7-8 minutes, stirring frequently until browned
  • In a food processor, pulse beans, garlic, 2 tbsp oil, white wine, rosemary, salt and pepper until creamy
  • Spread out pizza dough over a floured baking sheet
  • Layer bean spread over the entire dough
  • Layer spinach ontop of the bean dip
  • Distribute onions over spinach and then top with potato slices
  • Sprinkle Daiya ontop of potatoes
  • Bake at 425 degrees for 15-17 minutes



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