White beans seasoned with fresh rosemary and prosciutto make this rustic pizza an interesting departure from your standard take-out fare. Scattering it with arugula after baking provides a contrasting texture and a fresh, appealing finish.
Cornmeal for dusting
12 ounces Whole-Wheat Pizza Dough (page 147) or other prepared dough
1 cup canned cannellini beans, rinsed
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
1/4 teaspoon crushed red pepper
2/3 cup prepared marinara sauce or Basic Tomato Sauce (page 169)
Place a pizza stone or inverted baking sheet on the lowest oven rack (see "Pizza Essentials," page 148); preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal.
Prepare Whole-Wheat Pizza Dough, if using.
Combine beans, 1 tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl; toss to coat.
On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.
Spread sauce over the crust, leaving a 1/2-inch border. Sprinkle with 1/4 cup Parmesan. Spread the bean mixture on top. Sprinkle with prosciutto and onion. Top with the remaining 1/4 cup Parmesan. Grind pepper over the top.
Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Scatter arugula over the pizza and serve immediately.
Makes one 12-inch pizza, for 4 slices.
Prep Time: 30 Minutes | Start to Finish: 45 Minutes | Ease of Preparation: Moderate
Per Slice: 386 Calories; 13 g Fat (3 g sat, 7 g mono); 17 mg Cholesterol; 52 g Carbohydrate; 16 g Protein; 8 g Fiber; 1,151 mg Sodium.
Nutrition Bonus: 31% DV Fiber, 4 mg Iron (25% DV), 142 mg Calcium (15% DV).
A melding of sautéed onions, bell peppers and tomatoes, peperonata is often served as an Italian antipasto.
Cornmeal for dusting
12 ounces Whole-Wheat Pizza Dough (page 147) or other prepared dough
1 link Italian turkey sausage (4 ounces), casing removed
Peperonata
3 teaspoons extra-virgin olive oil, divided
1 cup slivered onion (1 medium)
1 cup thinly sliced red bell pepper (1/2 large)
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
3/4 cup diced tomato (1 medium)
2 teaspoons red-wine vinegar
1/8 teaspoon salt
Freshly ground pepper to taste
1 cup grated part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese
Place a pizza stone or inverted baking sheet on the lowest oven rack (see "Pizza Essentials," page 148); preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal.
Prepare Whole-Wheat Pizza Dough, if using.
Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4-inch-thick slices.
Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove from the heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool.
On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.
Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and sausage. Sprinkle with Parmesan.
Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
Vegetarian Variation: Replace the sausage with 1/4 cup halved Kalamata olives.
Makes one 12-inch pizza, for 4 slices.
Prep Time: 50 Minutes | Start to Finish: 1 Hour 5 Minutes | Ease of Preparation: Moderate
Per Slice: 416 Calories; 17 g Fat (6 g sat, 7 g mono); 37 mg Cholesterol; 46 g Carbohydrate; 22 g Protein; 6 g Fiber; 956 mg Sodium.
Nutritional Bonus: 67 mg Vitamin C (110% DV), 45% DV Vitamin A, 290 mg Calcium (30% DV), 23% DV Fiber, 4 mg Iron (20% DV).
White beans seasoned with fresh rosemary and prosciutto make this rustic pizza an interesting departure from your standard take-out fare. Scattering it with arugula after baking provides a contrasting texture and a fresh, appealing finish.