ACTIVE:30 min/TOTAL:40 min/SERVES 4

1 cup all-purpose flour, plus more for dusting

1/4 tsp baking powder

Kosher salt

5 tbsp extra-virgin olive oil,plus more for brushing

1  15-ounce can cannellini beans, drained and rinsed

2/3 cup drained giardiniera (Italian pickled vegetables), chopped, plus 2 tbsp brine

1/2 cup fresh basil, torn, plus small leaves for topping

2 tbsp chopped fresh parsley

Freshly ground pepper

3 medium heirloom tomatoes ( about 1 1/4 pounds)

1 small clove garlic, grated

1/4 cup grated parmesan cheese

8 ounces fresh mozzarella cheese, thinly sliced

1. Place a pizza stone or invented baking sheet in the lower third of the oven and preheat to 450*. Mix the flour, baking powder and 1/2 tsp salt in a medium bowl. Stir in 1/3 cup water and 2 tbsp olive oil until a shaggy dough forms. Turn out onto a lightly floured surface and knead into a smooth ball, 1 to 2 minutes. Wrap in plastic wrap and set aside for 15 minutes at room temperature.
2. Meanwhile, toss the beans, giardiniera and brine, basil, parsley and 1 tbsp olive oil in a large bowl. Season with salt and pepper; set aside. SLice the tomatoes, place on paper towels and sprinkle lightly with salt; set aside.
3. Roll out the dough into a 12-inch round on a lightly oiled piece of parchment paper. Slide the parchment with the dough onto an inverted baking sheet. Rub 1 tbsp olive oil and the garlic all over the dough. Sprinkle the parmesan on top. Slide onto the hot stone and bake until browned and crisp, about 8 minutes.
4. Remove the crust from the oven and top with the mozzarella, tomatoes and basil leaves. Drizzle with the remaining 1 tbsp olive oil and season with salt and pepper. Serve with the bean salad.