A hearty cool-weather pizza using pureed white beans as a sauce then baked with mozzarella cheese and topped with a fresh arugula salad.
- 1/2 pizza dough ball (homemade or store-bought)
- 1 cup cooked white beans, drained and rinsed- reserve the liquid
- 1 clove garlic
- 2 teaspoons chili paste, like sambal oelek
- 1/4 teaspoons salt
- 3 ounces mozzarella, shredded
- 2 cups arugula
- 1/4 cup feta
- 2 tablespoons toasted pine nuts
- 3 tablespoons [url] lemon vinaigrette∞https://naturallyella.com/lemon-vinaigrette/[/url]
- salt, to taste
- pepper, to taste
- Bring pizza dough to room temperature if using pre-made dough or make dough ahead of time as needed.
- Preheat oven to 500˚F. If using a pizza stone, place on the highest rack.
- In a blender or food processor, combine the white beans, garlic, chili paste, and salt. Puree until smooth, adding reserved bean liquid as needed to thin down enough to puree.
- In a good non-stick surface (like a pizza peel sprinkled with cornmeal), stretch and roll the dough into a circle roughly 12 to 14” in size. Spoon the bean puree onto the dough. Top with the mozzarella cheese and bake until the crust is golden and cheese browning, 10 to 15 minutes (time depends on how well your oven holds heat- start checking after about 8 minutes).
- While the pizza is baking, combine the arugula, feta, and toasted pine nuts in a bowl. Drizzle with the lemon vinaigrette and toss until combined. Add salt and pepper as desired.
- Remove the pizza from oven and top with arugula salad. Let cool slightly before cutting and serving.
Tips & Tricks: I like to make up a large batch of pizza dough and freeze for use throughout the month. If making dough isn’t your thing, look for fresh dough in the refrigerator or freezer section of your local store. I can usually find a solid wheat crust at the store.
Nutrition: see the information.
- Serving Size:
- Calories: 625
- Sugar: 2.7
- Sodium: 1082
- Fat: 33.9
- Carbohydrates: 55.7
- Fiber: 11.2
- Protein: 26.4
- Cholesterol: 50.3