White Pizza

Preheat your oven to 450ºF. Punch the dough down to knead and flatten it. On a lightly floured work surface, roll out or stretch the dough into a circle of 1/4-inch thickness.

Place the dough onto a pizza pan or baking sheet lightly oiled with olive oil. Stretch dough further into a circle or oval. Bake on the bottom rack of the oven for 8 minutes.

While the crust bakes, drain and rinse the beans. Cut the lemon in half and juice into a small bowl, picking out any seeds. Mince the garlic. In a food processor or blender, combine the beans, garlic, nutritional yeast, lemon juice, basil and oregano. Season with salt and pepper. Blend until mixture is smooth and consistent. If the mixture is too thick, add a tablespoon or two of water and pulse.

Remove the crust from the oven and spread the blended bean mixture to within a half-inch of the edge of the crust. Put back in the oven and bake until the crust is nicely browned, about 10-12 minutes.

While the pizza is baking, heat 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Thinly slice the onion and sauté until softened, about 4 minutes. Add the arugula and sauté until wilted, 2-3 minutes longer. Season with salt and pepper. When the pizza comes out of the oven, top with the sautéed onion and arugula. Cut into fourths, serve immediately, and enjoy!