pizza with white beans, prosciutto & rosemary
 
prep time: 30 minutes | start to finish: 45 minutes | ease of 
moderate 
 
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. (photo: page 212.) 
 
  cornmeal for dusting
12 oz.  whole-wheat pizza dough or other prepared dough
1 cup  canned cannellini beans, rinsed
1 Tbsp  plus 1 teaspoon extra-virgin olive oil
1 Tbsp  chopped fresh rosemary
1 clove  garlic, minced
1/4 tsp  crushed red pepper
2/3 cup  prepared marinara sauce or basic tomato sauce
1/2 cup  freshly grated parmesan cheese, divided
2 oz.  thinly sliced lean prosciutto, diced (1/2 cup)
1/2 cup  diced red onion
  freshly ground pepper to taste
1-1/2 cup  lightly packed arugula leaves, torn
 
place a pizza stone or inverted baking sheet on the lowest oven rack 
preheat oven to 500f or highest setting. 
coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. 
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. 
 
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). 
 
 
 
 
 
(ID: 75959) Mirror: rec.food.recipes: Fri, Sep 17, 2004


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