Pizza with White Beans, Prosciutto and Rosemary -

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Pizza with White Beans, Prosciutto and Rosemary

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By Patricia Jamieson

Posted July 23rd, 2007

This article is reprinted with permission from The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well), by Patricia Jamieson, (2004, Countryman Press)

The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well)

Servings:	4
Author Notes:	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. Prep Time: 30 Minutes Start to Finish: 45 Minutes Ease of Preparation: Moderate
Ingredients:	Cornmeal for dusting 12 ounces Whole-Wheat Pizza Dough 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 1/2 cup freshly grated Parmesan cheese, divided 2 ounces thinly sliced lean prosciutto, diced 1/2 cup diced red onion freshly ground pepper to taste 1 1/2 cups lightly packed arugula leaves, torn
Instructions:	Makes one 12-inch pizza. 1. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. 2. Prepare Whole-Wheat Pizza Dough, if using. 3. Combine beans, 1 tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl; toss to coat. 4. 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. 5. 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. 6. 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. 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).