Salad Pizza With White Beans and Parmesan

Name: Salad Pizza With White Beans and Parmesan
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can white beans, such as cannellini or Great Northern, rinsed; 1/4 cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine; 2 tablespoons extra-virgin olive oil, plus more for greasing; Kosher salt and black pepper; 1 pound store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions; 1 cup freshly grated Parmesan, plus more for serving; 3 to 5 ounces baby arugula

By Ali Slagle

Published Aug. 11, 2021

Salad Pizza With White Beans and Parmesan — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne

Total Time: 45 minutes
Rating: 4(969)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

1(15-ounce) can white beans, such as cannellini or Great Northern, rinsed
¼cup sliced pickled pepperoncini (about 6 to 8 peppers), plus 2 tablespoons brine
2tablespoons extra-virgin olive oil, plus more for greasing
Kosher salt and black pepper
1pound store-bought or homemade pizza dough, at room temperature, divided into two 8-ounce portions
1cup freshly grated Parmesan, plus more for serving
3 to 5ounces baby arugula

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
Step 2
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.
Step 3
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 ⅛- to ¼-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
Step 4
Sprinkle ½ 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 ½ cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
Step 5
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.

Ratings

4 out of 5

969 user ratings

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Comments

Judy4 years ago

Lavash makes an excellent base for thin-type pizzas. For this one bake the lavash 7 minutes at 375 degrees, add Parmesan, then bake 8 more minutes. Add topping. This crust works for many toppings, including some that can be baked with the crust from the start. We're currently liking vidalia onions, goat cheese and thyme, with a handful of arugula at the end. Don't overload if you want the crust to stay crisp.

Nina B4 years ago

The beans are marvelous here. But, they benefit from additional seasoning. I added 4 cloves diced garlic, Italian seasoning, diced red onion, s & p, topped w chopped parsley. Upped the oil to 2 TBL, increased brine.

CSKJ4 years ago

Yum. Add crisp, cold wine (or beer if you prefer). Sit outside on porch, deck or in the yard before summer gets too humid. Forget about the calories. Enjoy.

Arai9 months ago

I love this exactly as is. It makes me so happy! It’s easy, and if I don’t have time to make Roberta’s pizza dough, I’m happy to use TJs where you can get all the Ingredients. I don’t eat as much of the pizza part, maybe 2 slices but with a heap of that salad!

TempeSusan11 months ago

Used scratchy note and made a separate bean salad. Found a jar of sliced pepporoncini peppers and also added freshed minced garlic (3 cloves), diced red onion, Italian seasoning, and adjusted all ingredients to taste. Mixed in arugula. Used small individual naan breads for pizza dough. Topped with olive oil, chopped tomatoes and chopped basil. A very delicious and light dinner!

White Bean Spread1 year ago

I ended up taking half of the white beans, oil, and brine and added garlic, salt, and pepper making a spread out of it because I dislike having toppings roll off. I also used naan as a quick way to have individual pizzas.

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