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Pizza with White Bean Puree & Fresh Tomatoes

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A fragrant white bean puree and fresh tomato slices top this crisp pizza.


Pizza with White Bean Puree & Fresh Tomatoes

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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

This recipe calls for:

Preparation

  1. Set oven rack in lowest position. Preheat oven to 500°F or the highest setting. Sprinkle 2 large baking sheets with cornmeal.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving: 248 calories; 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.

Nutrition Bonus: Selenium (21% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch


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Recipe Categories

Total Time
45 minutes or less
Servings
6
Main Ingredient
Beans/Legumes
Preparation/ Technique
Bake
Meal/Course
Dinner

Season
Summer
Fall
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
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