Rethinking Pizza

by The American Institute for Cancer Research

Although no one individual can be credited with inventing pizza, history may be able to pinpoint the world’s first pizzeria – Antica Pizzeria Port’Alba in Naples, Italy, established in 1830. Half a century later, an Italian immigrant named Gennaro Lombardi is said to have opened the first American pizzeria in New York City in 1895.

Throughout the years, pizza pie has seen many varied incarnations. From thin crust to deep dish, mozzarella to gouda, the notion of an “authentic” pizza may be a thing of the past.

This recipe takes advantage of pizza’s ability to seamlessly meld unique ingredients. Here, a white bean puree (reminiscent of hummus spread) is combined with rich sun dried tomatoes and nutrient-packed spinach. If you can find a whole-wheat pizza dough or pre-baked crust, you’ll enjoy added fiber as well.

Garlic, a member of the onion family, lends its intense flavor to this dish. In addition, scientists point to the many health benefits of garlic, including its likely role in offering protection from colorectal cancer.

Spinach and White Bean Pizza - Makes 5 servings.

1/2 cup sun-dried tomatoes (not packed in oil)
1 package pre-baked thin Italian pizza crust, preferably whole wheat
1 (15 oz.) can navy beans, drained and rinsed
2 cloves garlic
1/2 cup (firmly packed) baby spinach leaves, torn into small pieces
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. dried Italian seasoning

Set oven rack in lowest position and pre-heat oven to 425 degrees.

Cover sun dried tomatoes with boiling water, let stand for about 12 minutes.

Drain tomatoes and cut into thin strips, set aside.

Place beans and garlic in food processor and blend until smooth.

Place pizza crust directly on oven rack and crisp for 10 minutes. Remove crust and place on un-greased cookie sheet. Spread bean mixture evenly over pizza crust. Top with spinach and sun dried tomatoes. Sprinkle with cheese and seasoning.

Bake 10 minutes. Slice and serve.

Per serving: 260 calories, 5 g total fat (2 g saturated fat), 44 g carbohydrates, 15 g protein, 9 g dietary fiber, 530 mg sodium.