White Bean Tomato And Goat Cheese Pizza Recipes

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CHEESY WHITE BEAN-TOMATO BAKE



Cheesy White Bean-Tomato Bake image

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you - even the middle. A tube of tomato paste here mimics the deep flavors of sun-dried tomato. Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it. Here, it's white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that's left to do is dot it with cheese and bake until it's as molten or singed as you like. Serve with bread and a bitter-green salad.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, weeknight, beans, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1/4 cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you'd like, run the skillet under the broiler for a minute or 2. Serve at once.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 717 milligrams, Sugar 2 grams

WHITE BEAN, TOMATO AND GOAT-CHEESE PIZZA



White Bean, Tomato and Goat-Cheese Pizza image

Categories     Bread     Bean     Garlic     Tomato     Bake     Super Bowl     Quick & Easy     Goat Cheese     Rosemary     Arugula     Summer     Gourmet

Yield Makes 2 to 4 servings

Number Of Ingredients 12

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 mâche

Steps:

  • Position oven rack on lowest shelf and preheat oven to 500°F. 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 purée over dough, leaving a 1-inch border around edge. Top purée 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.

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