This gourmet pizza combines the creamy texture of white beans, the savory saltiness of prosciutto, and the fragrant aroma of fresh rosemary. Topped with arugula and Parmesan, it’s a healthy yet indulgent twist on a classic pizza, perfect for weeknight dinners or casual entertaining.
Ingredients
- Cornmeal, for dusting
- 12 ounces whole-wheat pizza dough (or your favorite prepared dough)
- 1 cup canned cannellini beans, rinsed
- 1 tablespoon extra-virgin olive oil, plus 1 teaspoon for brushing
- 1 tablespoon fresh rosemary, chopped
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper
- 2/3 cup marinara sauce or basic tomato sauce
- ½ cup freshly grated Parmesan cheese, divided
- 2 ounces thinly sliced lean prosciutto, diced
- ½ cup diced red onion
- Freshly ground black pepper, to taste
- 1 ½ cups lightly packed arugula, torn
Instructions
Preheat the oven to 500°F (or its highest setting) with a pizza stone or inverted baking sheet on the lowest rack. Lightly coat a 12½-inch pizza pan with cooking spray and dust with cornmeal.
In a medium bowl, toss the cannellini beans with olive oil, rosemary, garlic, and crushed red pepper.
On a floured surface, roll the dough into a 13-inch circle and transfer to the prepared pan. Fold the edges under slightly to form a rim and brush with the remaining teaspoon of olive oil. Spread the tomato sauce over the crust, leaving a ½-inch border. Sprinkle ¼ cup of Parmesan cheese evenly over the sauce.
Spread the white bean mixture over the pizza, then top with prosciutto and red onion. Sprinkle the remaining ¼ cup Parmesan on top and grind black pepper over the pizza.
Bake on the preheated stone or baking sheet for 10–14 minutes until the crust is crisp and golden. Remove from the oven, scatter torn arugula over the pizza, and serve immediately.
