Instructions: For the salad: In a bowl, combine the beans, tomatoes, cucumber, spinach, chili and peppers. In a small bowl, whisk together the olive oil, lemon juice and garlic. Toss with the bean mixture and season with salt and pepper. Set aside at room temperature.

For the crust: Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. Or preheat a cast-iron grill pan on the stove top.

Divide the dough into 4 equal portions. Keep unused portions covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the dough with your hands into a 5- to 6-inch free-form round about 1/16-inch thick; do not make a lip. Gently drape the dough on the hot grill. Within a minute the dough will puff slightly, the underside will stiffen and grill marks will appear.

Using tongs, immediately flip the crust over onto a warmed baking sheet. Brush with olive oil, sprinkle with salt and scatter one-fourth of the fresh herbs over the entire surface. Slide the pizza back toward the hot coals (not directly over them), or onto the grill pan. Using tongs, rotate the pizza frequently so that different sections receive high heat: check the underside often to see that it does not char. The pizza is done when the olive oil is bubbling, about 2 minutes. Repeat with remaing dough.

Spoon the bean and tomato salad onto the pizzas and serve immediately.

This recipe yields 4 appetizer or 2 main course servings.

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