Tony Gemignani, pizza master and restaurateur
I grew up on a farm. Every year we grew, picked and sold fava beans. My son and I picked some beans yesterday that we planted nearly three months ago. A lot of people don’t know how to eat them. You can eat them raw, or sauté them in olive oil. They are amazing in salads and in pasta dishes. What’s nice about fava beans is that the bean easily splits apart, giving it better coverage on your pizza. Eighteen beans really gives you 36 pieces. The recipe below is an amazing one. The combination of sweet, salty, savory and acidic is unlike any pizza you have eaten. It’s truly one of my favorites and I hope you enjoy.
Tony's Trending Recipe: Fava Bean Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 12- to 13-ounce dough ball
- 7 ounces whole milk mozzarella
- 18 fava beans (peeled)
- 1 tablespoon sweet white balsamic vinegar
- 6 slices smoked pancetta or bacon
- EVOO
- Salt & pepper
- Shaved Parmesan
- Lemon squeeze
- Lemon rind
Instructions
- Shape and stretch dough into a 12- to 13-inch circle.
- Add mozzarella, leaving a ½ inch border from the rim of your pizza.
- Add pancetta or bacon and place pizza into oven for 8 to 12 minutes or until golden brown.
- While the pizza is cooking, prep fava beans like my example below.
- Boil fava beans for 2 to 3 minutes until the outer skin of the bean gets soft. You can also soak the beans for 30 minutes in warm water.
- Carefully take the skin off the beans. In a small sauté pan over medium heat, lightly sauté the beans in olive oil, salt, and pepper.
- Drizzle the sweet white vinegar and set your beans aside. Beans should be bright green in color.
- Take the pizza out of the oven and cut into six slices.
- Place the fava beans evenly over your pizza.
- Add shaved Parmesan, a light squeeze of lemon and fresh lemon rind.
