Best 2 White Bean And Spinach Pizza Recipes
Indulge in a culinary journey with our delectable White Bean and Spinach Pizza, a vegetarian masterpiece that tantalizes the taste buds with every bite. This symphony of flavors features a crispy crust topped with creamy white beans, vibrant spinach, tangy sun-dried tomatoes, and a symphony of herbs and spices. As you savor each slice, the nutty flavor of the beans harmonizes with the earthy notes of spinach, while the sun-dried tomatoes add a burst of sweetness and acidity. Experience the perfect balance of textures, from the crispy crust to the tender toppings, all enveloped in a blanket of melted cheese. This recipe offers a delightful twist on traditional pizza, catering to vegetarians and those seeking a lighter yet equally satisfying meal. Elevate your pizza game with this nutritious and delicious dish, perfect for any occasion.
In addition to the White Bean and Spinach Pizza, this article presents a collection of equally enticing recipes that showcase the versatility of this culinary creation. Discover the savory delight of the White Bean and Sausage Pizza, where succulent sausage and aromatic herbs unite with creamy white beans and melted cheese. For a vegetarian feast, immerse yourself in the flavors of the White Bean and Roasted Vegetable Pizza, adorned with a medley of colorful roasted vegetables and tangy pesto sauce. If you crave a gluten-free option, the White Bean and Spinach Flatbread awaits, offering a crispy almond flour crust and a symphony of flavors that rival its wheat-based counterpart. And for a touch of Mediterranean flair, embark on a culinary adventure with the White Bean and Feta Pizza, where salty feta cheese, Kalamata olives, and fresh herbs dance harmoniously on a bed of white beans and spinach.
WHITE BEAN AND SPINACH PIZZA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delicious meatless dinner? Enjoy this spinach pizza made with white beans - ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 425°. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
- Place beans and garlic in food processor. Cover and process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet.
- Bake about 10 minutes or until cheese is melted.
Nutrition Facts : Calories 200, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
SALAD PIZZA WITH WHITE BEANS AND PARMESAN
Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
- In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
- Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
- Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
- Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pizza.
- Don't overwork the dough. Overworking the dough will make it tough. Just mix it until it comes together, then let it rest.
- Use a hot oven. A hot oven will help the pizza cook evenly and prevent the crust from becoming soggy.
- Don't overload the pizza with toppings. Too many toppings will make the pizza soggy and difficult to cook.
- Bake the pizza until the crust is golden brown and the cheese is melted and bubbly. This will ensure that the pizza is cooked through.
Conclusion:
White bean and spinach pizza is a delicious and healthy vegetarian meal. It's easy to make and can be customized to your liking. With its creamy white bean sauce, fresh spinach, and crispy crust, this pizza is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give this white bean and spinach pizza a try. You won't be disappointed!
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