A fragrant white bean puree and fresh tomato slices top this crisp pizza.
Active Time: 45 minutes |
Total Time: 45 minutes
Cornmeal for dusting baking sheets
1 pound Quick Pizza Dough, (recipe follows)
1 cup White Bean Puree, (recipe follows)
6 vine-ripened plum tomatoes, sliced
2 scallions, thinly sliced
4 tablespoons freshly grated Parmesan cheese
1/2 teaspoon crushed red pepper
Olive oil cooking spray
Set oven rack in lowest position. Preheat oven to 500°F or the highest setting. Sprinkle 2 large baking sheets with cornmeal.
Divide pizza dough in half. Roll out one half of the dough on a lightly floured surface into a 12-inch circle. Transfer the dough to the prepared pan. Pierce the dough several times with a fork to prevent air bubbles from forming. Prebake the crust until lightly browned, 5 to 6 minutes. Repeat with remaining half of dough.
Spread the crust with half of the white bean puree. Sprinkle 1 tablespoon Parmesan over the puree. Arrange half of the tomato slices evenly over the pizza; sprinkle with half of the scallions, another 1 tablespoon Parmesan and 1/4 teaspoon crushed red pepper.
Lightly mist with olive oil cooking spray. Bake the pizza until the bottom and edges of crust are browned, about 5 minutes. Repeat with remaining toppings on second crust. Slice and serve.
Per serving :
3 g Fat;
1 g Sat;
1 g Mono;
3 mg Cholesterol;
45 g Carbohydrates;
9 g Protein;
6 g Fiber;
533 mg Sodium;
239 mg Potassium