White Bean and Goat Cheese Sauce Pizza with Sun Dried Tomato and Arugula

Course: Main Course
Cuisine: North American
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Lord Byron's Kitchen
A non-traditional pizza is just what you need to get out of your pizza take-out rut!  Why not try this White Bean and Goat Cheese Sauce Pizza with Sun Dried Tomato and Arugula for starters?
Print Recipe


For the Pizza Crust:

  • 3/4 cup warm tap water
  • 1 teaspoon active dry yeast
  • 1 1/2 tablespoons olive oil
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

For the Sauce:

  • 1 1/4 cups white beans, if using canned beans, be sure to drain and rinse well
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces goat cheese


  • 1/3 cup sun dried tomato sauce, see notes
  • 4 ounces goat cheese
  • 2 cups arugula
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried red chili flakes, optional
  • 3 tablespoons parmesan cheese
  • 4 fresh basil leaves, chopped, optional


For the Pizza Crust

  • Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. 
  • Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
  • Sift together the flour, salt, and sugar. Stir in the basil and oregano.
  • Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
  • Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl aside. Let the dough sit for five minutes.
  • Next, prepare a pizza pan by brushing it with a little olive oil. Set aside. Also, preheat your oven to 500 degrees.
  • When the dough is ready, sprinkle a clean counter top with a little flour and roll the dough into a 1/4 inch round. Aim for a 14 inch flat pizza round. Transfer the rolled dough to the prepared pan.  Set aside and prepare the sauce.

For the Sauce:

  • Add all sauce ingredients to a food processor and blend until very smooth.  (Keep 1/4 cup of the beans aside for later.)

To Assemble:

  • Smear all of the bean sauce evenly over the entire surface of the pizza dough.
  • Top the pizza with small dollops of the sun dried tomato sauce.  (Or, if using sun dried tomatoes, evenly distribute them over the top of the pizza.)
  • Sprinkle over the remaining 1/4 cup of white beans.
  • Next, crumble the goat cheese evenly over top.
  • Bake pizza on the middle rack in pre-heated oven for 12-15 minutes, depending on how well-done you like the crust.
  • While the pizza is baking, toss the arugula with the olive oil and set aside.
  • Remove pizza from oven and top with prepared arugula, fresh basil, (optional) dried red chili flakes, (optional) and parmesan cheese.  Slice into 8 equal pieces and serve immediately!


I used sun dried tomato sauce, which you can find here at Lord Byron's Kitchen.  The actual recipe is called Quick and Easy Sun Dried Tomato Sauce.  If you don't want to make the sauce, you can use jarred sun dried tomatoes packed in olive oil.  Chop the sun dried tomatoes and sprinkle them over the pizza.  I would also drizzle over a tablespoon of the oil the tomatoes were packed in.  The oil is what will give the pizza that red/orange colour.