White Bean, Potato and Prosciutto Pizza

Pizza night continues! So, for my second and more adventurous invention, I decided to combine some untraditional pizza toppings in hopes of coming up with a tasty white pizza. I wanted to use beans, since they are healthy, filling and packed with protein and fiber. I decided to mash some cannelini beans with garlic and olive oil and use it instead of sauce. I spread a thin layer on the crust and then topped with some parmesan, prosciutto and sliced fingerling potatoes. I've seen potatoes on pizza a few times and wanted to give it a try. I used fingerlings, which I par boiled and then sliced on top.

This pizza was amazing! I cut it into small squares like a flatbread and it was so yummy. The creamy beans paired beautifully with the salty, crisp prosciutto and potatoes. I thought yesterday's sausage version would be more popular, but we gobbled this up first!

I will definitely be making this for my next party. It makes for delicious finger food or a full meal.

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Sausage, Fennel and Ricotta Pizza

Because Archer was sick last week, Craig and I decided to stay home and keep an eye on him on Saturday night. I decided to spice things up by having pizza night. We had a great time rolling dough and putting them together. I actually came up with two new pizza combinations, both of which I will put up this week. First, I did a simple chicken sausage with sliced fennel. I used mainly part skim ricotta cheese, to lower the calories, and complimented that with a sprinkle of mozzarella. I bought dough at the store and  just rolled it out to fit my pizza pan.

My favorite part of making pizza is that it only takes a few minutes to cook! I am by no means a pizza expert, but I have complied some tips along the way toward getting restaurant quality results:
1. Get your oven as hot as you can. Until I build a brick pizza oven in my dream house, I settle on getting my oven up to 500 degrees and preheating it for 20-30 minutes
2. Get your crust as even as possible. One of the challenges of homemade pizza is to get an even crust thickness. This goes a long way towards keeping it crisp. I recommend constantly flipping, flouring and rolling
3. Keep your toppings light and spread evenly. If your toppings are too heavy it will make your crust soggy. The best thin crust pizza is only lightly topped.

Full recipe after the jump!
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