Sunday, February 14, 2010

Pizza with White Bean Puree and Fresh Tomatoes

For anyone looking for a new twist on pizza, try this's from Weight Watchers and really caught my eye.

Pizza with White Bean Puree & Fresh Tomatoes

A fragrant white bean puree and fresh tomato slices top this crisp pizza.

6 servings / 4 POINTS per serving / Active Time: 45 minutes / Total Time: 45 minutes


· Cornmeal for dusting baking sheets

· 1 pound Quick Pizza Dough, (recipe follows)

· 1 cup White Bean Puree, (recipe follows)

· 6 vine-ripened plum tomatoes, sliced

· 2 scallions, thinly sliced

· 4 tablespoons freshly grated Parmesan cheese

· 1/2 teaspoon crushed red pepper

· Olive oil cooking spray


1. Set oven rack in lowest position. Preheat oven to 500°F or the highest setting. Sprinkle 2 large baking sheets with cornmeal.

2. Divide pizza dough in half. Roll out one half of the dough on a lightly floured surface into a 12-inch circle. Transfer the dough to the prepared pan. Pierce the dough several times with a fork to prevent air bubbles from forming. Prebake the crust until lightly browned, 5 to 6 minutes. Repeat with remaining half of dough.

3. Spread the crust with half of the white bean puree. Sprinkle 1 tablespoon Parmesan over the puree. Arrange half of the tomato slices evenly over the pizza; sprinkle with half of the scallions, another 1 tablespoon Parmesan and 1/4 teaspoon crushed red pepper.

4. Lightly mist with olive oil cooking spray. Bake the pizza until the bottom and edges of crust are browned, about 5 minutes. Repeat with remaining toppings on second crust. Slice and serve.


Per serving : 248 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 3 mg Cholesterol; 45 g Carbohydrates; 9 g Protein; 6 g Fiber; 533 mg Sodium; 239 mg Potassium

2 1/2 Carbohydrate Serving / Exchanges: 2 1/2 starch