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Categories:
cornmeal white beans garlic chicken broth extra-virgin olive oil flour tomatoes red onion rosemary goat cheese arugula
Viewed: 7 - Published at: 6 years agoIngredients
- Cornmeal for sprinkling
- 1 cup cannellini or other white beans (from a l-lb can), rinsed
- 1 garlic clove, smashed
- 1 tablespoon fat-free chicken broth or water
- 1 1/2 teaspoons extra-virgin olive oil
- 1 lb fresh or thawed frozen pizza dough
- All-purpose flour for dusting
- 3 plum tomatoes, coarsely chopped
- 1/4 small red onion, thinly sliced
- 1 teaspoon chopped fresh rosemary
- 4 oz low-fat soft goat cheese, crumbled
- 2 cups small-leaf greens such as baby arugula or mache
Method
- Position oven rack on lowest shelf and preheat oven to 500F.
- Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
- Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
- Dust pizza dough and your hands with flour.
- Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round.
- Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
- Place on baking sheet.
- Spread bean puree over dough, leaving a 1-inch border around edge.
- Top puree with tomatoes and onion, then sprinkle with rosemary and dot with cheese.
- Season with salt and pepper.
- Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
- Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
- Cut pizza into 8 slices.
