White Bean Tomato And Goat Cheese Pizza Recipes

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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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