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Pizza With White Beans, Prosciutto and Rosemary

White beans seasoned with fresh rosemary and prosciutto make this rustic pizza an interesting departure from your standard take-out fare. Scattering it with arugula after baking provides a contrasting texture and a fresh, appealing finish.

Cornmeal for dusting
12 ounces whole-wheat pizza dough or other prepared dough
1 cup canned cannellini beans, rinsed
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 clove garlic, minced
1 tablespoon fresh chopped rosemary
1/4 teaspoon crushed red pepper
2/3 cup prepared marinara sauce or Basic Tomato Sauce
1/2 cup freshly grated Parmesan cheese, divided
2 ounces thinly sliced lean prosciutto, diced (1/2 cup)
1/2 cup diced red onion
Freshly ground pepper
1 1/2 cups lightly packed arugula leaves, torn
directions
Place a pizza stone or inverted baking sheet on the lowest oven rack. Preheat the oven to 500 degrees F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. Prepare the whole-wheat pizza dough, if using.

Combine beans, 1 tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl. Toss to coat.

On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn the edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

Spread the sauce over the crust, leaving a half-inch border. Sprinkle with 1/4 cup of the Parmesan. Spread the bean mixture on top. Sprinkle with the prosciutto and onion. Top with the remaining 1/4 cup Parmesan. Grind pepper over the top.

Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Scatter arugula over the pizza and serve immediately. Makes one 12-inch pizza, for four slices.

suggestions
Per Slice: 386 Calories; 13 g fat (3 g sat, 7 g mono); 17 mg cholesterol; 52 g carbohydrate; 16 g protein; 8 g fiber; 1,151 mg sodium. Nutrition Bonus: 31% DV fiber, 4 mg iron (25% DV), 142 mg calcium (15% DV).

Recipe from The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (The Countryman Press, 2004) by Patsy Jamieson.