-
1
Preheat oven to 450u00b0F.
-
2
Place oven rack in the lowest positions.
-
3
Combine 2-1/2 tablespoons oil, onions and salt in a medium saucepan.
-
4
Cover and cook over medium-high heat, stirring often, until the onion is softened, about 7-9 minutes.
-
5
Now add 1-1/2 tablespoons more of oil, a little bit at a time, and add mushrooms and cook about 4 minutes longer.
-
6
Liquid needs to be absorbed.
-
7
Cook for another 5-7 minutes reducing heat to medium-low, uncovered and stirring occasionally, until very soft and golden.
-
8
Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet.
-
9
Bake until puffed and lightly crisped on the bottom, 8-10 minutes.
-
10
Stir oregano and pepper into the onion-mushroom mixture.
-
11
Transfer, half the onion mixture to a small bowl.
-
12
Add beans to the remaining onion mixture;, cook over medium heat, stirring often, until heated through, about 2-3 minutes.
-
13
Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
-
14
Spread the bean paste over the pizza crust.
-
15
Top with the reserved onion, tomatoes,cheese and pepitas,or sunflower seeds or pine nuts, if using.
-
16
Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11-13 minutes.
-
17
Slice and serve.
