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When you crave pizza but want to keep it light, try this one topped with arugula, white beans, and basil.

Chicken Grilled Flatbreads with Arugula, White Bean and Basil Pizza


  • 4 ounces basil, leaves picked from the stems

  • 5 tbsp. reserved blanching water

  • ¼ cup extra-virgin olive oil, plus more for drizzling

  • 2 cloves garlic, grated

  • Salt and pepper, to taste

  • 1 can cannellini beans, rinsed and drained

  • Pinch of red chili flakes

  • 1 ball of pizza dough, store-bought or homemade

  • 2 cups wild arugula

  • 1 small lemon

  • Parmesan cheese, freshly grated for garnish


  1. Begin by making the basil sauce. Bring a small sauce pot of salted water to a boil. Add in the basil leaves and blanch for 1 minute. Immediately remove the leaves and place into ice water. This will help keep them bright green and remove some of the bitterness.

  2. Reserve about 5 tbsp. of the cooking liquid.

  3. Drain the blanched leaves and squeeze any excess water that remains. Place the basil into a blender along with the 5 tbsp. of water, olive oil, garlic cloves grated on a Microplane zester and a pinch of salt. Blend until smooth. Taste for seasoning adding more salt if needed. Set aside.

  4. Next make the smashed bean mixture. In a small bowl combine the beans, a drizzle of oil, a sprinkling of salt and pepper and a pinch of red chili flakes. Depending on how spicy you like things it can be a small or large pinch. Using a potato masher mash the beans into a chunky paste. Taste for seasoning and set aside until needed.

  5. Preheat your grill to 450°F. Clean and oil the grates.

  6. On a lightly floured surface cut the pizza dough in half. Roll the doughs into long rectangles. To transfer to the grill I like to flip a baking sheet upside down and lightly flour it. I then place the doughs onto the sheet tray and I can easily slide them onto the grill and make sure they keep their shape.

  7. Once the grill is up to heat slide the flatbreads onto the grates making sure it is flat and even. Close the grill and cook for 2-3 minutes. Flip the flatbread and cook on the other side for another 2 minutes. Remove from grill.

  8. To assemble spread an even amount of the white bean mixture on each flatbread followed by the basil sauce. I like to drop it randomly over the pizza, leaving some spots unsauced.

  9. In a small bowl mix the arugula with the juice from half a lemon, a drizzle of extra virgin olive oil and sprinkling of salt and pepper.

  10. Top the flatbreads with the arugula followed by the grated parmesan cheese. Slice and enjoy.

Chicken Grilled Flatbreads with Arugula, White Bean and Basil Pizza




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- Hi, I'm Megan Mitchell. Today I'm making everyone's favorite: pizza with a twist. A grilled flatbread with arugula, white bean and basil. Let's get cooking. If I could, I would eat pizza all the time. But I need to get my greens in, so I combined the two. Put a salad on top of flatbread, and now I can eat it everyday. Here's what you need for the recipe: white beans, basil, olive oil, garlic, salt and pepper, red chili flakes, pizza dough, wild arugula, lemon and Parmesan cheese. To make my pizza dough, I'm gonna start by blooming my yeast. I have some warm water. Not too hot or it'll kill the yeast. And a teaspoon of sugar. That's what helps it activate. I'm gonna let this sit for about five minutes to bloom. And while that blooms, I'm gonna put two and a half cups of AP flour in my stand mixer fitted with a dough hook. A little pinch of salt. And two tablespoons of extra virgin olive oil. I'm gonna start mixing my flour, oil, then I'll slowly add in my yeast and water. The flour's combining with the yeast, the salt and the oil, and it'll come together and form this really delicious pizza dough. This should knead for about five minutes. You want it to be smooth, elastic. Kneading it with the dough hook just did all the work for me. I didn't have to knead with my hands and a rolling pin and really work it . A clean glass bowl and just drizzle with a little oil so it doesn't stick. I'm gonna cover this with a clean towel and put it somewhere warm so it can rise. While my dough rises, I'm gonna make my garlic basil sauce. It starts with about four ounces of basil leaves. I have some water boiling that I'm gonna salt. I'm gonna blanche my basil. This removes some of the bitterness from it, turns it a bright green, even brighter than it already is. You're literally blanching this for, I don't know, a minute. You can see it's turning vibrantly green. I'm gonna put it in an ice bath and that stop it from cooking. I'm gonna take about one-fourth of a cup of the salted cooking liquid, which I'm actually gonna put in my sauce. Lift my basil and squeeze out all of the liquid. Put it in my blender. Sauce is really easy and simple. Basil, garlic, olive oil, salt, some of the liquid, it's really good. I'm gonna grate two cloves of garlic. The reserved salted cooking liquid, and some olive oil. Blend it up. Woo! Garlicy, but so beautiful. Look at that color. It's cuz you blanched your basil. I'm gonna pour it in a bowl. Try to get all of it out. Set that aside. I'm gonna work on my white beans. And I just have one can of cannelloni beans that I've drained. I'm gonna mash them up. A little chili flakes, depending on how spicy you like it. Salt. Pepper. And oil. Just enough to loosen it up. All right, those are ready, I'm gonna set that aside. Now it's time to start grilling my flatbread. I'm gonna take half of the dough out. A little flour. I'm gonna make it into an oval. To work the dough, you just wanna gently pull it. You want the weight of the dough to stretch it. If it gets a little hole in it, you can patch it back up. Put a little oil on my griddle. I'm gonna add this. I'm gonna put this on this grill. Does not have to be perfect. Grill that on one side for a couple minutes. While that grills, I'm gonna dress my arugula. I have one lemon, probably only need a half of it. A little oil. Salt and pepper. Simple. The lemon cures nicely with the white beans. Just toss it together. So I have everything ready, I just need to grill this off and then assemble. Oh yeah. I think this is ready. Oh. I'm gonna dress the flatbread while it's still warm so the beans sort of melt into it and the garlicy sauce. Ready. Oh yeah. Nice char. Start with my spicy beans. Just spread a thin layer over the hot bread. Some of the garlic basil sauce. I like just to get weird with it. A little here, a little there. Then the arugula. Finish it off with some freshly grated Parmesan cheese. Adds a nice salty bite. Here you go, grilled flatbread with white bean, basil and arugula. It's easy, it's delicious, you can totally do this. Get cooking.

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