Active Time

　　25 minutes

　　Total Time

　　40 minutes

　　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.

　　

Ingredients

Makes 2 to 4 servings

　　Cornmeal for sprinkling

　　1 cup cannellini or other white beans (from a l-lb can), rinsed

　　1 garlic clove, smashed

　　1 tablespoon fat-free chicken broth or water

　　1 1/2 teaspoons extra-virgin olive oil

　　1 lb fresh or thawed frozen pizza dough

　　All-purpose flour for dusting

　　3 plum tomatoes, coarsely chopped

　　1/4 small red onion, thinly sliced

　　1 teaspoon chopped fresh rosemary

　　4 oz low-fat soft goat cheese, crumbled

　　2 cups small-leaf greens such as baby arugula or mâche

　　

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.