Begin by making the basil sauce. Bring a small sauce pot of salted water to a boil. Add in the basil leaves and blanch for 1 minute. Immediately remove the leaves and place into ice water. This will help keep them bright green and remove some of the bitterness.
Reserve about 5 tbsp. of the cooking liquid.
Drain the blanched leaves and squeeze any excess water that remains. Place the basil into a blender along with the 5 tbsp. of water, olive oil, garlic cloves grated on a Microplane zester and a pinch of salt. Blend until smooth. Taste for seasoning adding more salt if needed. Set aside.
Next make the smashed bean mixture. In a small bowl combine the beans, a drizzle of oil, a sprinkling of salt and pepper and a pinch of red chili flakes. Depending on how spicy you like things it can be a small or large pinch. Using a potato masher mash the beans into a chunky paste. Taste for seasoning and set aside until needed.
Preheat your grill to 450°F. Clean and oil the grates.
On a lightly floured surface cut the pizza dough in half. Roll the doughs into long rectangles. To transfer to the grill I like to flip a baking sheet upside down and lightly flour it. I then place the doughs onto the sheet tray and I can easily slide them onto the grill and make sure they keep their shape.
Once the grill is up to heat slide the flatbreads onto the grates making sure it is flat and even. Close the grill and cook for 2-3 minutes. Flip the flatbread and cook on the other side for another 2 minutes. Remove from grill.
To assemble spread an even amount of the white bean mixture on each flatbread followed by the basil sauce. I like to drop it randomly over the pizza, leaving some spots unsauced.
In a small bowl mix the arugula with the juice from half a lemon, a drizzle of extra virgin olive oil and sprinkling of salt and pepper.
Top the flatbreads with the arugula followed by the grated parmesan cheese. Slice and enjoy.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell