White Bean, Tomato, and Goat-Cheese Pizza

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<mx2 source= " MasterCook 5.0 " date= " August 27, 2000 " >

<Summ>

<Nam>

White Bean, Tomato, and Goat-cheese Pizza

</Nam></Summ>

<RcpE name= " White Bean, Tomato, and Goat-cheese Pizza " author= " Gourmet, August

2000 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

White Bean, Tomato, and Goat-cheese Pizza

 

Recipe By :Gourmet, August 2000

Serving Size : 2 Preparation Time :0:25

Categories : Main Courses Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Cornmeal for sprinkling

1 cup cannellini or other white beans (from a 1- -- rinsed

1 garlic clove -- smashed

1 tablespoon water

1 1/2 teaspoons extra-virgin olive oil

1 pound 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 ounces low-fat soft goat cheese -- crumbled

2 cups small-leaf greens such as baby arugula or

 

Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17-

by 14-inch heavy baking sheet (without sides) and

sprinkle with cornmeal, tapping off excess.

 

Pulse beans with garlic, water, and 1 teaspoon oil in a food processor until

coarsely chopped and season with salt and pepper.

 

Dust pizza dough and your hands with flour. 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. 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.

 

Place on baking sheet.

 

Spread bean purée over dough, leaving a 1-inch border around edge. Top purée

with tomatoes and onion, then sprinkle with rosemary

and dot with cheese. Season with salt and pepper.

 

Bake pizza on bottom oven rack until crust is browned and crisp and topping is

bubbling, 12 to 15 minutes.

 

Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and

sprinkle over pizza.

 

Cut pizza into 8 slices.

 

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 0:40 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 991 Calories (kcal); 14g Total Fat; (12% calories from fat); 52g

Protein; 164g Carbohydrate; 12mg Cholesterol; 379mg

Sodium

Food Exchanges: 10 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2

Fat; 0 Other Carbohydrates

 

NOTES : It doesn't look or taste like it, but this is low-fat. Each slice has

just 346 calories and 4 1/2 grams of fat.

Nutr. Assoc. : 435 26022 0 0 0 4519 0 0 0 0 4043 0

 

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<Serv qty= " 2 " />

<PrpT elapsed= " 0:25 " />

<CatS>

<CatT>

Main Courses

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " Cornmeal for sprinkling " >

<INtI>

435

</INtI>

</IngR>

<IngR name= " cannellini or other white beans (from a 1-lb can) " unit= " cup "

qty= " 1 " >

<IPrp>

rinsed

</IPrp>

<INtI>

26022

</INtI>

</IngR>

<IngR name= " garlic clove " qty= " 1 " >

<IPrp>

smashed

</IPrp>

</IngR>

<IngR name= " water " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " fresh or thawed frozen pizza dough " unit= " pound " qty= " 1 " >

<INtI>

4519

</INtI>

</IngR>

<IngR name= " All-purpose flour for dusting " ></IngR>

<IngR name= " plum tomatoes " qty= " 3 " >

<IPrp>

coarsely chopped

</IPrp>

</IngR>

<IngR name= " red onion " unit= " small " qty= " 1/4 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " chopped fresh rosemary " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " low-fat soft goat cheese " unit= " ounces " qty= " 4 " >

<IPrp>

crumbled

</IPrp>

<INtI>

4043

</INtI>

</IngR>

<IngR name= " small-leaf greens such as baby arugula or mache " unit= " cups "

qty= " 2 " ></IngR>

<DirS>

<DirT>

Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17-

by 14-inch heavy baking sheet (without sides) and

sprinkle with cornmeal, tapping off excess.

</DirT>

<DirT>

Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until

coarsely chopped and season with salt and pepper.

</DirT>

<DirT>

Dust pizza dough and your hands with flour. Holding I 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. 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.

</DirT>

<DirT>

Place on baking sheet.

</DirT>

<DirT>

Spread bean purée over dough, leaving a 1-inch border around edge. Top purée

with tomatoes and onion, then sprinkle with rosemary

and dot with cheese. Season with salt and pepper.

</DirT>

<DirT>

Bake pizza on bottom oven rack until crust is browned and crisp and topping is

bubbling, 12 to 15 minutes.

</DirT>

<DirT>

Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and

sprinkle over pizza.

</DirT>

<DirT>

Cut pizza into 8 slices.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 8/10/00 " />

<CpyR>

2000 Conde Nast Publications Inc.

</CpyR>

<TTim elapsed= " 0:40 " />

<Note>

It doesn & apos;t look or taste like it, but this is low-fat. Each slice has just

346 calories and 4 1/2 grams of fat.

</Note>

</RcpE></mx2>