Zesty Lemon & Rosemary White Bean Dip Pizza

19 Feb


Topped with balsamic roasted cherry tomatoes & sliced avocados, this simple pizza is perfect for a nutritious filling lunch.  I opted the dinner route & paired it with steamed rosemary baby potatoes and garlic pureed spinach.  zesty lemon rosemary white bean dip


  • 1 batch of my Lemon & Rosemary Bean Dip
  • 1 batch of my flat bread for the pizza crust
  • 1 pint of cherry tomatoes
  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons maple syrup
  • 2 Avocados, sliced
  • Salt & pepper to taste


  1. Preheat your oven to 425 degrees Fahrenheit.  In a small baking dish, add your cherry tomatoes, balsamic vinegar, maple syrup, and salt & pepper to taste.  Toss to ensure equal coating and pop your dish in the oven for about 15-20 minutes, until your tomatoes start to roast & open up.balsamic roasted tomatoes
  2. To assemble your white bean dip pizza, spread your dip evenly & top with your roasted balsamic cherry tomatoes & avocados.  To balance this meal, I made:  simple steamed rosemary baby potatoes (boiled potatoes until tender, coated in 1-2 Tablespoons of extra virgin olive oil, 1 sprig diced rosemary, add salt, pepper, and garlic powder to taste)potatoes and pureed steamed spinach over organic lemon jasmine rice.pureed spinach
  3. Enjoy eating whole!

full plate!

One Response to “Zesty Lemon & Rosemary White Bean Dip Pizza”


  1. Lemon Rosemary White Bean Dip « Eating Whole - February 19, 2013

    […] dip is superb in my Zesty Lemon Rosemary White Bean Dip Pizza, topped with roasted balsamic cherry tomatoes & […]

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