Thin crust pizza without yeast "Caprese"

Ingredients:

• 1 cup wheat flour, plus more for rolling out the dough
• 1/4 tsp baking powder
• 5 tbsp olive oil, plus more for greasing
• 1 can white beans, drained and rinsed
• 2/3 cup jardiniers (Italian pickled vegetables), chopped, plus 2 tablespoons brine
• 1/2 cup fresh basil, torn, plus small leaves for garnish
• 2 tablespoons chopped parsley
• 3 medium tomatoes (about 600 g)
• 1 small clove of garlic, grated
• 1/4 tbsp. grated parmesan cheese
• 270 g mozzarella cheese, thinly sliced

Preparation:

1. Place a pizza stone or upside-down baking sheet in the lower third of the oven and preheat to 450°F (230°C). In a medium bowl, combine the flour, baking powder, and 1/2 teaspoon salt. Add 1/3 cup water and 2 tablespoons olive oil and mix until a thick dough forms. Place on a lightly floured surface and roll into a smooth ball. Knead for 1 to 2 minutes. Wrap in plastic wrap and let sit at room temperature for 15 minutes.
2. Meanwhile, in a large bowl, combine the beans, pickled vegetables and brine, basil, parsley, and 1 tablespoon of olive oil. Season with salt and pepper. Slice the tomatoes, place them on paper towels, and sprinkle lightly with salt to release their juices.
3. On a lightly greased piece of parchment paper, roll out the dough into a 12-inch circle. Place the parchment and dough on a baking sheet. Rub 1 tablespoon of olive oil and garlic over the dough. Sprinkle with Parmesan cheese. Place the pizza on the hot stone and bake until golden brown and crispy, about 8 minutes.
4. Remove the pizza from the oven and top with mozzarella, tomatoes, and basil leaves. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper. Serve with a bean salad.
   
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