Califonia Bountiful
Main Dish

Fava bean pizza

This spring pizza offers a slice of Italy mixed with the freshness of California produce!

Owner/Chef Fabrizio Cercatore
Hot Italian, Sacramento

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Fava bean pesto
1 1/2 cups fresh fava beans, blanched and peeled
1/3 cup grated Pecorino Romano cheese
2 cloves garlic, peeled
1 tbsp. fresh lemon juice
Salt and pepper, to taste
1/3 cup extra virgin olive oil

1 (14- to 16-oz.) ball pizza dough (or 1 premade pizza dough)
1 tbsp. olive oil
2 cups shredded mozzarella cheese
1/4 cup diced Genoa salami
1/4 cup diced pancetta
1 cup fresh fava beans, blanched and peeled
1/2 tsp. red pepper flakes (optional)
1 cup finely chopped kale
Truffle oil, for finishing (optional)


For pesto: Place fava beans, cheese, garlic, lemon juice, salt and pepper in a food processor and pulse until coarsely chopped. Begin to drizzle in oil, adding just enough to loosen the mixture.

For pizza: Place a pizza stone (if using) on an oven rack in the middle of the oven. If you plan to use a baking sheet, place a rack in the middle of the oven. You do not need to preheat the baking sheet. Preheat oven to 500 degrees (or the highest temperature your oven will allow, if using a pizza stone) and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings.

Lightly cover the pizza stone or baking sheet with flour and place dough on top. (If using pizza dough ball, lightly sprinkle flour onto working surface and roll out to about 12 inches.) Lightly brush the surface of the pizza with olive oil, then spoon pesto onto dough. Scatter mozzarella over pizza, leaving a 1-inch border all around. Add salami and pancetta equally around pizza, then bake for about 12 to 15 minutes. Just before it's done, sprinkle fava beans and red pepper flakes on top of pizza. Bake an additional 2 to 3 minutes, until bubbly and golden brown. Remove from oven and sprinkle kale over pizza. Drizzle truffle oil over and serve.

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