With a busy weekend ahead of us I chose to make a mid-week pizza. The recipe I prepared calls for a white bean, garlic and onion puree. However, after I had chopped the onion and garlic and rinsed the cannellini beans I realized that I was missing an important tool that would allow me to make a puree, the food processor. We are moving and have packed and stored some of our belongings that we won’t need until we move. The food processor was one of the items I thought I could live without, oops! I almost scrapped the idea but then remembered that I use a potato masher to mash pinto beans almost on a weekly basis to make burritos, and I was relieved that my pizza plan was back on track. I heated the beans in the pan with the onions, garlic and a little canola oil. Then I transferred the mixture to a bowl, added a little chicken broth for moisture and got my mash on. After the mixture was sufficiently mashed I slathered it on the pizza dough, topped it with mozzarella cheese and baked it for about ten minutes. Now, Andrew and I were extremely hungry, so that could have played a part in the fact that this was our new favorite pizza. The garlic and onions added a great flavor to the beans and that all played nicely with the cheese. The beans held the heat in more than the usual toppings and I burned the roof of my mouth but it was totally worth it because it tasted fantastic! Saved by the potato masher!