White Bean, Tomato and Goat-Cheese Pizza Recipe

Name: White Bean, Tomato and Goat-Cheese Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 mache

Servings: persons

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 mache

1
Position oven rack on lowest shelf and preheat oven to 500F.
2
Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
3
Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
4
Dust pizza dough and your hands with flour.
5
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.
6
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.
7
Place on baking sheet.
8
Spread bean puree over dough, leaving a 1-inch border around edge.
9
Top puree with tomatoes and onion, then sprinkle with rosemary and dot with cheese.
10
Season with salt and pepper.
11
Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
12
Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
13
Cut pizza into 8 slices.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, White Bean, Tomato and Goat-Cheese Pizza falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean, Tomato and Goat-Cheese Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions