White Bean and Tomato Pesto Pizza - dummies

White Bean and Tomato Pesto Pizza

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

Pizza often gets a bad rap, but adding lots of vegetables and beans along with a whole-wheat crust can provide a nutritious and balanced meal and make this pizza part of the flat-belly diet. You can also get creative! Switch up the cheese, beans, or vegetables to find your unique flavor combination.

[Credit: T. J. Hine Photography]
Credit: T. J. Hine Photography

Prep time: 15 minutes

Cook time: 15 minutes

Yield: 6 servings

16 ounces whole-grain pizza dough

1/2 cup cannellini beans

3 tablespoons sundried tomato pesto

1/2 cup chopped fresh broccoli florets

1/2 cup thinly sliced mushrooms

2 ounces goat cheese, crumbled

  1. Preheat the oven to 450 degrees F.

  2. Spray a baking sheet or pizza pan with cooking spray.

  3. Roll the dough into a thin circle. Transfer the rolled dough onto the baking sheet.

  4. In a food processor or blender, puree the beans and pesto. Spread the bean and pesto mixture on top of the dough.

  5. Top the pizza with broccoli, mushrooms, and goat cheese.

  6. Bake for 18 minutes or until crispy and the cheese is melted.

Per serving: Calories 293 (From Fat 96); Fat 11g (Saturated 4g); Cholesterol 8mg; Sodium 480mg; Carbohydrate 41g (Dietary Fiber 8g); Protein 13g.