Pizza Cannellini
- Level: Easy
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 549
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 45
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 34
- Cholesterol
- 76
- Sodium
- 923
- Total: 30 min
- Cook: 30 min
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
Directions
- 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