* 1 12-inch prebaked pizza crust
* 15 oz or 425 gm white beans, drained
* 8 cups greens, prewashed and sliced
* 1 cup cherry tomatoes
* 7 oz or 210 gm roasted peppers (capsicum), diced
* 2 tbsp capers, drained
* 2 tbsp olive oil
* 1 tbsp balsamic vinegar
* 1/2 tsp Dijon mustard
* Salt and pepper
* 1/2 cup mozzarella, grated
Heat the oven to 450 degrees F/230 degrees C. Smash half the beans with a fork and then toss all the beans with the greens. Quarter the tomatoes and add with the peppers, and capers to the greens mixture. Mix the olive oil, balsamic vinegar, mustard, and salt and pepper to taste. Toss with the salad and then spoon mixture over the pizza. Scatter the mozzarella over the top and bake for 10 minutes.
"Aïoli (garlic mayonnaise) epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue - it drives away flies."
Frédéric Mistral (1891)
The tomato is not just a fruit, but it is a berry along with the cucumber, squash, and melon.
