Do not fully puree onions—small pieces give better texture and flavor
Straining tomatoes is key to avoiding watery pizza
Add bean liquid slowly—you control the creaminess
Don’t worry if the bean mixture seems thick at first—you’re doing it right!
Molly’s Tip: Molly doesn’t like cutting onions! Give that job to someone else!

Prepare Garlicky Tomato Sauce

• Cut onion into large chunks. Pulse in a food processor until small pieces form (not fully minced).
• Heat a sauté pan over medium heat. Add ¼ cup water, then onions. Cook until softened, about 5 minutes.
• Chop tomatoes into large chunks. Add to food processor and pulse into small to medium pieces.
• Strain tomatoes until most of the liquid is removed.
• Add tomatoes to the pan. Stir in salt and pepper. Cook until softened.
• Pour mixture into a strainer to remove any remaining excess liquid. Set aside.

Prepare Bean Spread

• Rinse and drain beans, reserving a small amount of liquid.
• Add beans to food processor.
• Add garlic, salt, and pepper. Process until smooth, adding reserved liquid as needed until creamy (not too thin or too thick). Don’t stress—consistency can vary and it will still turn out great!
• Transfer bean mixture to a sauté pan. Heat gently for about 3 minutes, stirring constantly to lightly cook the garlic.

Assemble the Pizza

• Spread bean mixture over pizza crust.
• Add tomato sauce on top.
• Sprinkle with “cheese” if desired.
• Bake according to crust directions and finish with fresh basil (optional).