Flatbread with White Bean and Edamame Spread Recipe

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This makes a great appetizer or light meal.
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  • 1 package refrigerated pizza dough
  • 3 tablespoons olive oil
  • 1 onion - large, sliced thin
  • 1/2 teaspoon salt
  • 2 tablespoons fresh oregano - chopped
  • fresh ground pepper to taste
  • 15 ounces white beans - rinsed
  • 3 tablespoons water
  • 1 1/2 tablespoons apple cider vinegar
  • 2 tomatoes - sliced thin
  • 1/2 teaspoon garlic - chopped
  • 10 ounces edamame - shelled
  • 1/2 cup parmesan cheese - shredded
  • 1/2 cup Romano cheese - shredded
Container:large baking sheet, medium skillet, food processor
20 mins
15 mins
35 mins
  • Preheat oven to 400° F.
  • Spray a baking sheet with non stick cooking spray.
  • roll out the pizza crust into a 10x11 square or desired thickness.
  • In a medium skillet, combine the olive oil, onion and salt.
  • Cook over medium heat, stirring often for 5-7 minutes.
  • Cover and cook 2-3 more minutes.
  • Reduce heat to meidum low, uncover and cook another 5-8 minutes, until soft and starting to brown.
  • Stir in oregano and pepper, add edamame and beans.
  • Stir to warm through, 3-4 minutes.
  • Transfer half of the mixture to a food processor.
  • Add water and vinegar and pulse until a coarse sauce forms.
  • Spread onion/edamame sauce over the prepared pizza crust.
  • Sprinkle parmesan cheese over the top, then top with the rest of the onion/edamame mixture.
  • Add sliced tomatoes and romano cheese.
  • Bake in a 400° F. oven for 10-15 minutes, just until the crust turns golden.
  • Slice and serve warm or at room temperature.
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