Is there such a thing as a “Lightened Up” Pizza? Can such a thing actually exist? This Italian girl was pretty skeptical. But this pizza has changed my mind.
This pizza breaks all the rules. No red sauce or ooey, gooey mozzarella cheese. A creamy base made from white beans. Finally, there are fresh greens on the pizza. Yep, all rules broken.
Still, this is one delicious pizza, so good, the rules may just need to be rewritten.
I’ve cheated a little here. I rarely have success making my own yeast breads (including pizza crust) so I opted for a premade pizza crust from Trader Joe’s . It was a thin, Italian seasoned flatbread crust. No rolling or shaping. Perfect. It cooks up quick and is the perfect nearly blank canvas.
The sauce for this pizza is really no sauce at all; it’s a bean dip that I make all of the time. Cannelini beans are seasoned with basil, parmesan cheese, and Meyer lemon juice. If you’ve never used Meyer lemons, you should give them a try. They are a lemon/orange hybrid and are far less astringent than traditional lemons. They add a wonderful, subtle flavor to everything from pies to seafood. I really like them. Look for them in your local grocery store.
Once our pizza crust is topped with the bean dip and toasted to perfection, it is immediately dressed with fresh arugula and a shrimp scampi and tomato saute that carries a little bit of a punch.
That’s it. Delicious, lightened-up, flavorful pizza. It’s totally possible!
White Bean, Arugula, and Shrimp Scampi Pizza
1 – 12″ premade Italian Style Thin Crust Flatbread
1/4 cup avocado oil (you may use olive oil as well)
3 tablespoons fresh Meyer lemon juice
1 tablespoon dried basil flakes
1/4 teaspoon sea salt
1 can (15oz) cannelini beans, drained, rinsed
1/3 cup grated parmesan cheese
2 tablespoons salted butter
1 tablespoon olive oil
1 & 1/2 tablespoons Healthy Solutions Spice Blend Shrimp Scampi
10 jumbo shrimp, cleaned, deveined, tailed removed, cut in half lengthwise
10 large grape tomatoes, cut into thirds
1 cup packed arugula
1/2 tablespoon olive oil
1/2 tablespoon fresh Meyer lemon juice
Preheat the oven to 425 degrees.
Place 1/4 cup olive oil, 3 tablespoons fresh Meyer lemon juice, 1 tablespoon dried basil, 1/4 teaspoon sea salt, and one can of cannelini beans into a blender. Puree for 1 minute until smooth. Add in 1/3 cup grated parmesan cheese. Mix for 30 seconds. Spread the bean dip onto the flatbread crust, leaving 1/2″ border all around.
Place the flatbread crust onto the center rack of the oven or onto a pizza pan. Bake for 8 minutes.
Meanwhile, add the butter and 1 tablespoon of olive oil to a skillet. Stir until butter is melted. Add in the Shrimp Scampi spices. Stir. Add the shrimp and tomatoes to the mix and saute for 4-5 minutes over medium heat until the shrimp is pink and cooked through. Be sure to stir frequently.
Toss the arugula leaves with a half tablespoon of Meyer lemon juice and olive oil.
Remove the flatbread crust from the oven. Scatter the dressed arugula leaves over the top. Scatter the shrimp, tomatoes and sauce over the arugula. Slice into 6 wedges and serve hot.