Pizza with White Bean-Rosemary Puree, Bacon, Broccoli Rabe, Tomatoes, Onions, and Parmesan
Posted on August 29th, 2009 by theapartmentkitchen
I love making pizza for a quick meal. Now, normally, some people think of “pizza as a quick meal” as picking up the phone, ordering, and waiting with $20 by the front door. But since I love making bread doughs and freezing them in individual portions until I need them, pizza is a great thing to make when I need a fast dinner. I just take the dough out of the freezer (put it into the fridge) on my way into work, and when I come home, I have dough ready to go. I can fish through the fridge and use whatever meat, veggies, and herbs I have on hand. For this version I made a quick puree of white beans and herbs from the garden (I just love the white beans – so rich and creamy, makes a great sauce substitution for this pizza).
Best of all, the warm, bubbly, cheesy result is incredibly satisfying – like I’d spent hours waiting for it to come to fruition (or to the front door). But the whole thing is done in minutes. All in all – the ideal meal: portioned for one (especially convenient as Matt hates pizza), uses up leftovers, and is done super fast. Hmm. Maybe I’ll go make another one.
Pizza with White Bean-Rosemary Puree, Bacon, Broccoli Rabe, Onions, Tomatoes and Parmesan
Served 1.
Leftover Potential: Leftover dough freezes well – just thaw when you want another pizza! Or if you think it will take less time, just refrigerate the dough until you’re ready for more! Just use whatever you have on hand for toppings!
pizza dough (or naan dough)
2 Tbsp olive oil
1 (15 oz) can white beans, drained
2 Tbsp rosemary
1 Tbsp basil
1-2 Tbsp olive oil
salt and freshly ground pepper
1 Tbsp oil
5-6 pieces broccoli rabe (if the stems are thick, peel the tough outer part off, or just remove the leafy heads)
1/2 onion, thinly sliced
4 pieces bacon, diced
handful cherry tomatoes, halved
parmesan cheese, grated, as desired (I only use a little bit)
1. Roll the pizza dough out to the thickness you want. If you like a thicker crust, anywhere between 1/2″-3/4″, if you like a crispy, thin crust, anywhere between 1/8″-1/4″. When the dough gets thinner, you can also press it out with your hands. Place the dough onto a lightly greased baking sheet, brush the top of the dough with olive oil.
2. In a food processor or blender, puree the beans, herbs, and oil. If necessary, add water 1 Tbsp at a time to make a smooth, spreadable mixture. Season with salt and pepper.
3. Heat the oil in a small saute pan. Add the broccoli rabe and onion, saute until beginning to become tender (1-2 minutes). You just want to get it started so it will be completely tender when it’s done baking.
4. To assemble the pizza, spread a layer of white bean puree onto the pizza dough. Add the broccoli rabe, onions, raw bacon, and tomatoes. Finish with grated parmesan cheese.
5. Bake in a 400 degree oven until the crust is crisp and the toppings are golden brown. Eat hot (or later, cold from the fridge!)
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