Best Pizza Cannellini Recipes

PIZZA CANNELLINI

Pizza Cannellini image

Provided by Food Network

Time 30m

Yield 4-6 servings

Number Of Ingredients 13

Ingredients

1 package Johnsonville® Sweet Italian Sausage Links
1 package Refrigerated Pizza Dough
All-Purpose Flour for Dusting
1 1/2 tsp. Extra Virgin Olive Oil
1 cup Yellow and Red Cherry Tomatoes, sliced or 3 Plum Tomatoes, coarsely chopped
1 Tbsp. Chicken Broth or Water
1 cup Cannellini or Other White Beans, rinsed
1 clove Garlic, smashed
1/4 Red Onion, thinly sliced
1 tsp. Fresh Rosemary, chopped
1 cup. Soft Goat Cheese, crumbled
1 1/2 cups Sargento® Classic Chef Style Shredded Mozzarella Cheese, grated
2 cups Small-Leaf Greens, such as Baby Arugula or Mache

Steps:

Preparation Instructions:
Position oven rack on lowest shelf and preheat to 425 degrees F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides).
In a medium skillet, cook sausage until browned. Add beans, garlic, broth, and 1 teaspoon oil to a food processor, pulse until coarsely chopped. Season with salt and pepper.
Dust pizza dough with flour. Use hands to roll pizza dough onto baking sheet.
Spread bean puree over dough, leaving a 1" border around edge. Top puree with tomatoes and onion, then sprinkle with rosemary, goat cheese and Mozzarella.
Season with salt and pepper.
Bake pizza 12-15 minutes until crust is crisp and cheese is bubbly. Remove from oven. Toss greens with remaining 1/2 teaspoon oil, add salt and pepper to taste and sprinkle over pizza. Cut and enjoy!
*Always cook sausage to internal temperature of 160 degrees F

WHITE BEAN AND SPINACH PIZZA

White Bean and Spinach Pizza image

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

Ingredients

1/2 cup sun-dried tomato halves (not oil-packed)
1 can (15 oz) Progresso™ cannellini (white kidney) beans or 1 can (15 or 16 oz) great northern beans, drained, rinsed
2 medium cloves garlic, finely chopped
1 package (10 ounces) ready-to-serve thin Italian pizza crust (12 inches in diameter)
1/4 teaspoon dried oregano leaves
1 cup firmly packed washed fresh spinach leaves (from 10-ounce bag), shredded
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (2 ounces)

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