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INGREDIENTS

1/2 Red bell pepper; minced
olive oil
1 tb Fresh Cilantro ; chopped
=== SALAD ===
1 cn White navy or cannellini
1/4 c Baby spinach leaves -;
=== HERBED PIZZA CRUST ===
2 tb Freshly-squeezed lemon juice
1/2 Pizza Dough recipe; see *
1 1/2 tb olive oil
1 tb Chopped fresh flat-leaf
And cut into 1/2" dice
1/2 sm Chili; seeded, minced
Kosher salt
4 Fresh basil leaves; thinly
1/2 lg Cucumber; peeled, seeded,
Salt ; to taste
3 md Ripe tomatoes; cut 1" chunks
Black Pepper ; freshly ground
2 Garlic ; minced
; rinsed

Servings

INSTRUCTIONS

* Note: See the "Pizza Dough III" recipe which is included in this collection. For the salad: In a bowl, combine the beans, tomatoes, cucumber, spinach, chili and peppers. In a small bowl, whisk together the olive oil, lemon juice and garlic. Toss with the bean mixture and season with salt and pepper. Set aside at room temperature. For the crust: Prepare a hardwood charcoal fire and set the grill rack 3 to 4 inches above the coals. Or preheat a cast-iron grill pan on the stove top. Divide the dough into 4 equal portions. Keep unused portions covered. On a large, lightly oiled unrimmed baking sheet, spread and flatten the dough with your hands into a 5- to 6-inch free-form round about 1/16-inch thick; do not make a lip. Gently drape the dough on the hot grill. Within a minute the dough will puff slightly, the underside will stiffen and grill marks will appear. Using tongs, immediately flip the crust over onto a warmed baking sheet. Brush with olive oil, sprinkle with salt and scatter one-fourth of the fresh herbs over the entire surface. Slide the pizza back toward the hot coals (not directly over them), or onto the grill pan. Using tongs, rotate the pizza frequently so that different sections receive high heat: check the underside often to see that it does not char. The pizza is done when the olive oil is bubbling, about 2 minutes. Repeat with remaing dough. Spoon the bean and tomato salad onto the pizzas and serve immediately. This recipe yields 4 appetizer or 2 main course servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Al Forno Restaurant in Providence, R.I. From the TV FOOD NETWORK - (Show # CL-8919) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-28-1999 Recipe by: Sara Moulton

NOTES

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Herbed Grilled Pizza W Summer Tomato And White Bean Salad

1/2  Red bell pepper; minced 
  olive oil 
1 tb Fresh Cilantro chopped
  === SALAD === 
1 cn White navy or cannellini 
1/4 c Baby spinach leaves -; 
  === HERBED PIZZA CRUST === 
2 tb Freshly-squeezed lemon juice 
1/2  Pizza Dough recipe; see * 
1 1/2 tb olive oil 
1 tb Chopped fresh flat-leaf 
  And cut into 1/2" dice 
1/2 sm Chili; seeded, minced 
  Kosher salt 
4  Fresh basil leaves; thinly 
1/2 lg Cucumber; peeled, seeded, 
  Salt to taste
3 md Ripe tomatoes; cut 1" chunks 
  Black Pepper freshly ground
2  Garlic minced
  ; rinsed

* Note: See the "Pizza Dough III" recipe which is included in this  collection.    For the salad: In a bowl, combine the beans, tomatoes, cucumber, spinach,  chili and peppers. In a small bowl, whisk together the olive oil, lemon  juice and garlic. Toss with the bean mixture and season with salt and  pepper. Set aside at room temperature. For the crust: Prepare a hardwood  charcoal fire and set the grill rack 3 to 4 inches above the coals. Or  preheat a cast-iron grill pan on the stove top. Divide the dough into 4  equal portions. Keep unused portions covered. On a large, lightly oiled  unrimmed baking sheet, spread and flatten the dough with your hands into a  5- to 6-inch free-form round about 1/16-inch thick; do not make a lip.  Gently drape the dough on the hot grill. Within a minute the dough will  puff slightly, the underside will stiffen and grill marks will appear.  Using tongs, immediately flip the crust over onto a warmed baking sheet.  Brush with olive oil, sprinkle with salt and scatter one-fourth of the  fresh herbs over the entire surface. Slide the pizza back toward the hot  coals (not directly over them), or onto the grill pan. Using tongs, rotate  the pizza frequently so that different sections receive high heat: check  the underside often to see that it does not char. The pizza is done when  the olive oil is bubbling, about 2 minutes. Repeat with remaing dough.  Spoon the bean and tomato salad onto the pizzas and serve immediately. This  recipe yields 4 appetizer or 2 main course servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Al Forno  Restaurant in Providence, R.I. From the TV FOOD NETWORK - (Show # CL-8919)    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    02-28-1999    Recipe by: Sara Moulton

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Nutrition

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Serving Size: 1 Serving (46g)
Recipe Makes: 2 servings

Calories: 154
Calories from Fat: 145 (94%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 11.7g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 83.3mg		3 %
Potassium 89.6mg		2 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 2.6g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 154

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