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
SESAME WHITE PIZZA WITH SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Make Sheet-Pan Pizza Dough; transfer to the oiled pan as directed in step 3, then shape into an oval and sprinkle with 2 tablespoons sesame seeds, patting to adhere. Flip the dough, cover and let rise as directed, then stretch. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
- Meanwhile, make the spinach: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, tossing with tongs, until wilted, 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil, the garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the water evaporates and the garlic is just golden, about 3 minutes. Remove the spinach to a cutting board and chop.
- Make the ricotta mixture: Combine the ricotta, pecorino, oregano and a few grinds of pepper in a small bowl.
- Sprinkle the remaining 1 tablespoon sesame seeds around the edge of the dough to create a 1/4-inch border, pressing to adhere. Sprinkle the mozzarella over the dough up to the sesame border. Top with the spinach, then top with spoonfuls (about 2 tablespoons each) of the ricotta mixture.
- Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is golden, 15 to 20 minutes. Let cool slightly.
- Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares.
SAUTEED SPINACH AND WHITE BEANS
Serve this flavorful side dish with our Trout Grenobloise.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
- Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.
WHITE BEANS AND SPINACH
This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.
Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
WHITE PIZZA WITH ASPARAGUS AND SPINACH
Steps:
- Preheat the oven to 425°F.
- Trim about an inch from the bottom of the asparagus spears. Scrape the bottom halves if you like, though if they are very slender, this won't be necessary. Cut the spears into 1-inch pieces.
- Steam the asparagus with a little water in a covered skillet or Dutch oven until bright green and just barely tender-crisp, about 3 minutes.
- Add the spinach and cover; steam until just wilted, about a minute. Drain the asparagus and spinach well.
- Puree the tofu with the salt in a food processor or with an immersion blender in its container.
- Place the crust on a baking sheet or a pizza stone. Spread the tofu puree evenly over the crust with a baking spatula.
- Scatter the asparagus and spinach evenly over the surface of the pizza, followed by the sun-dried tomatoes. Bake for 12 to 15 minutes, until the crust is golden. Cut into 6 slices and serve.
- Menu Suggestions
- As with many pizzas, a basic bountiful salad of greens, tomatoes, peppers, cucumbers, and carrots goes well with this.
- If you'd like a heartier salad with this, choose one based on beans. Here are a few possibilities: Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185), Black Bean, Mango, and Avocado Salad (page 186), or Chickpea and Carrot Salad with Parsley and Olives (page 190).
- See the menu with Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs (page 32).
- nutrition information
- (per slice)
- Calories: 262
- Total Fat: 5g
- Protein: 12.5g
- Carbohydrates: 40g
- Fiber: 2g
- Sodium: 685mg
ROASTED GARLIC & SPINACH WHITE PIZZA (WITH OPTIONAL CHICKEN)
Great garlic goodness! This cheesy vegetarian white pizza boasts roasted garlic mixed in with the ricotta AND a few cloves plopped directly on the pizza itself. Fresh herbs add flavor, spinach adds a little variety, and a good amount of melty mozzarella cheese seals the deal. Add grilled chicken for the carnivores and everyone's happy!
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Drizzle a baking sheet with a little olive oil and place the pizza dough on top to rest before working. (Trader Joe's pizza dough requires 30 minutes sitting at room temperature, so I usually do that first).
- Lay out a large square of foil and place the garlic cloves on top (be sure you leave the peel on!). Drizzle with 1 tablespoon olive oil and sprinkle with a couple of pinches of kosher salt. Fold the foil into a sealed packet and place in the oven (put it on a baking sheet if you're worried about leaking). Roast the garlic until soft, golden, and fragrant, about 25 minutes. Remove from oven and set aside to cool. Once cool enough to handle, peel the cloves and discard the skins. Increase oven heat to 450 degrees Fahrenheit to prepare it for baking the pizza.
- Add 8 of the peeled garlic cloves to a small bowl. Smash with a fork. Add the ricotta, 2 teaspoons olive oil, basil, honey, oregano, 1/2 teaspoon kosher salt, and pepper. Mix well.
- If using chicken, heat the outdoor grill or an indoor grill pan on medium-high. Rub the chicken with 1 tablespoon olive oil and sprinkle with salt and pepper. Cook, flipping occasionally, until cooked through (we always check the internal temperature, which should register 165 degrees Fahrenheit). Set aside to cool. Once cool, cut into chunks.
- Stretch the pizza crust into a large (approx. 14-inch) round and place on greased cookie sheet or a pizza stone. If creating one meatless version and one chicken version, split the dough in half and stretch each into smaller rounds, approximately 8 inches or so, and place each on an olive-oil-greased cookie sheet.
- Top the crust(s) with tablespoon-sized mounts of ricotta, as evenly spaced as possible (but it doesn't have to be perfect!) Scatter with spinach and remaining garlic cloves. Top with cooked chicken chunks if using (you may only want to use half of the chicken if you're making two smaller pizzas). Scatter mozzarella cheese over the top(s).
- Bake at 450 degrees Fahrenheit until the crust is crisp and golden and the cheese is melted and bubbling, 9-10 minutes. Remove from oven and allow to cool for a couple of minutes before slicing into wedges with a pizza cutter and serving.
WHITE BEAN, SAUSAGE AND SPINACH CASSEROLE
White beans, Italian sausage, spinach and tomatoes make a flavorful and surprisingly sophisticated casserole. Casseroles might have a humble reputation, but this one is special enough to serve at your next dinner party.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add onion, garlic, salt, black pepper and red pepper flakes; continue to cook 3 to 4 minutes, stirring frequently, until vegetables have softened slightly. Sprinkle flour over top, and cook 2 minutes, stirring constantly.
- Add half of the spinach to sausage mixture; cook and stir about 1 minute or until wilted. Add remaining half of the spinach; continue to cook and stir about 1 minute or until wilted. Add tomatoes and beans; cook about 1 minute, stirring and scraping bottom of pan, until combined. Remove from heat; transfer to baking dish.
- In small bowl, mix bread crumbs and remaining 2 tablespoons oil. Sprinkle over top. Bake 25 to 30 minutes or until bubbly around edges and brown on top.
Nutrition Facts : Calories 420, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 7 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.
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- Remove the pizza dough and cheese from the refrigerator and let sit at room temperature for 30 minutes if possible while the oven preheats.
- Shape or roll the pizza dough into (2) 6 inch circles or rectangles on a lightly floured surface. If the dough keeps bouncing back into position when you roll it out. Leave for about 10 minutes to let the dough rest, then when you return it should roll out easier. Brush pizza dough with olive oil, including the crust part to help it brown better.
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