Directions

  1. Preheat the oven with pizza stone to 450°F.
  2. Roll out pizza dough into a thin 14-inch round. Transfer dough to a pizza pan or peel. Spread white bean puree over the dough and top with nuggets of goat cheese, figs and rosemary.
  3. Bake 10 to 15 minutes or until the dough crisps and browns. Remove from oven. Toss arugula with balsamic and olive oil. Place it on top of pizza and cut into 8 wedges.

White Bean Hummus: Puree 1 cup white beans, 1 tablespoon tahini, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon grated lemon peel, 1 teaspoon chopped garlic and 1/2 teaspoon salt in the bowl of a food processor until smooth.

Tips & Tricks

Leftovers? Enjoy the last remaining slices for breakfast. It satisfies all the morning cravings: carbohydrates, proteins with sweet and savory greens!