Noticed a cookbook on my shelf this morning that I'd pretty much forgotten about, The Essential Eating Well Cookbook, from the (former) publishers of Eating Well magazine. The magazine has been through many incarnations over the years, and while now it's not a favorite, back in the day, I really liked what they were doing and have tried and kept many of their recipes . Mostly solid recipes designed to be pretty clean eating, though they did go seriously overboard with that aspect. "Add 1 teaspoon of olive oil and saute the pound of chicken breasts" ! Hahaha..gimme a break! Draconian cuisine! No thanks. But really, much of what they had was really good.
Bringing me to pizza. We won't even talk about their whole wheat crust recipe
Gads! However among their topping recipes is one that uses sauteed great Northern beans, rosemary, prosciutto and I think, some grated cheese in there. But it starts with spreading tomato sauce on the pie. Now I'm thinking, Nope...this should not be that kind of pie. But what do I know? I think there's a great pie in here, but am interested to see what you guys think might work here. I too think the cheese should be minimal and full-flavored on this...but not quite sure where to go with a base. Any thoughts from the great cooks here?