Thin-Crust Caprese Pizza

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1 cup all-purpose flour, plus more for dusting

1/4 teaspoon baking powder

Kosher salt

5 tablespoons 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 tablespoons brine

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

2 tablespoons 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