Creamy Bean Pizza - Brunch Folks

Prep Time: 15 mins

Cooking Time: 25 mins

Total Time: 40 mins

If you are allergic to dairy products and gluten, here is a vegan cheese sauce version (with gluten-free and/or nut-free options)

2 cans (425 g) white beans (drained and rinsed)
1 can (425 g) crushed tomatoes
2 Tbsp olive oil
4 large cloves garlic (minced)
¼ tsp red pepper flakes
¼ cup (60 ml) water
1 tbsp dried herbs namely; an equal amounts of oregano, basil, rosemary, and thyme (or you may use 1 tbsp Italian herb seasoning here)
1 tsp maple syrup (or any other natural sweetener of your choice)
½ tsp sea salt
1 tbsp basil (chopped; optional)

Melt butter in a saucepan over medium-low heat and whisk in the flour and salt to form a smooth paste.
Now, add the milk and stir for about 2 minutes to combine well. Once a smooth (lump-free) paste is formed, add the cheese.
Cook until the cheese melts and combines well with the milk mixture (for about 2 minutes). Your best cream cheese sauce at home is ready to use!

Heat a large skillet over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant (for about 1 minute). Add red pepper flakes and stir to infuse the chili flavor.
Now, add the crushed tomatoes, water, herb mix, maple syrup, and salt. Stir well. Cook for 2 minutes to let bubbles (after tomatoes heat up) appear on the sides of the skillet. Then add the white beans and mix well to coat beans with cooked tomato mixture. Bring to a simmer over medium heat. Now, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.
Once the beans are tender, reduce the heat to low and slowly pour the cheese sauce over the beans, layering evenly over the top. Cover and steam for 2-3 minutes to let the cheese firm up. Now, transfer the skillet to the oven to broil (though it is optional but it brings out the best of this dish ) for another 2-3 minutes (the cheese will darken in spots and get dry to the touch). Garnish with fresh basil.
Serve warm!