1. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal.
2. Prepare Whole-Wheat Pizza Dough, if using.
3. Combine beans, 1 tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl; toss to coat.
4. On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.
5. Spread sauce over the crust, leaving a 1/2-inch border. Sprinkle with 1/4 cup Parmesan. Spread the bean mixture on top. Sprinkle with prosciutto and onion. Top with the remaining 1/4 cup Parmesan. Grind pepper over the top.
6. Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Scatter arugula over the pizza and serve immediately.
Related Recipe: Whole-Wheat Pizza Dough
Related Recipe:
calories 386 carbohydrates 50 fat 13 saturated fat 3 mono unsaturated fat 7 protein 17 cholesterol 17 fiber 7 potassium 456
This recipe has been added to the following public cookbooks:
Marie's Favorite Receipe's
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