It doesn’t look or taste like it, but this pizza is low-fat. Each slice has just 346 calories and 4 1/2 grams of fat.
Recipe information
Total Time
40 minutes
Yield
Makes 2 to 4 servings
Ingredients
Preparation
Step 1
Position oven rack on lowest shelf and preheat oven to 500°F. Lightly oil a 17- by 14-inch heavy baking sheet (without sides) and sprinkle with cornmeal, tapping off excess.
Step 2
Pulse beans with garlic, broth, and 1 teaspoon oil in a food processor until coarsely chopped and season with salt and pepper.
Step 3
Dust pizza dough and your hands with flour. Holding 1 edge of dough in the air with both hands and letting bottom touch work surface, move hands around edge (like turning a steering wheel), allowing weight of dough to stretch it roughly into a 10-inch round. Flour backs of your fists and with them stretch dough from center of underside, turning dough to maintain a rough circle, until 13 to 14 inches.
Step 4
Place on baking sheet.
Step 5
Spread bean purée over dough, leaving a 1-inch border around edge. Top purée with tomatoes and onion, then sprinkle with rosemary and dot with cheese. Season with salt and pepper.
Step 6
Bake pizza on bottom oven rack until crust is browned and crisp and topping is bubbling, 12 to 15 minutes.
Step 7
Toss greens with remaining 1/2 teaspoon oil and salt and pepper to taste and sprinkle over pizza.
Step 8
Cut pizza into 8 slices.
