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1
Place oven rack in the lowest position, preheat to 450F.
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2
Coat a large rimmed baking sheet with cooking spray.
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3
Mix well oil, onion and salt in a medium saucepan.
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4
Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 minutes.
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5
Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 8 minutes.
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6
At the meantime, roll out dough on a lightly cornmeal surface to the size of the baking sheet.
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7
Transfer to the prepared baking sheet, using a folk to slightly give pizza crust some hit.
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8
Bake until crust puffed and lightly crisped on the bottom, 10 minutes.
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9
Stir oregano and pepper into the onion.
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10
Transfer half the onion to a small bowl.
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11
Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 3 minutes.
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12
Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
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13
Spread the bean paste evenly over the pizza crust.
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14
Top with the reserved onion, tomatoes, cheese and pumpkin seeds.
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15
Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 13 minutes.
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16
Cool lightly, slice and serve.
