Ingredients:
1/2 cup sundried tomato halves (not oil-packed)
1 can (15 to 16 oz) great northern or navy beans, drained, rinsed
2 medium garlic cloves- finely chopped
1 package (10 oz) prebaked thin whole wheat Italian pizza crust (12 inch)
¼ tsp dried oregano leaves
1 cup firmly packed washed fresh spinach leaves- thinly sliced or torn into small pieces
½ cup shredded reduced-fat Colby-Monterey Jack cheese blend or Cheddar cheese
Directions:
Heat oven to 425°F. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside. In food processor, place beans and garlic. Cover; process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet. Bake about 10 minutes or until cheese is melted.
(www.eatbetteramerica.com)
1/2 cup sundried tomato halves (not oil-packed)
1 can (15 to 16 oz) great northern or navy beans, drained, rinsed
2 medium garlic cloves- finely chopped
1 package (10 oz) prebaked thin whole wheat Italian pizza crust (12 inch)
¼ tsp dried oregano leaves
1 cup firmly packed washed fresh spinach leaves- thinly sliced or torn into small pieces
½ cup shredded reduced-fat Colby-Monterey Jack cheese blend or Cheddar cheese
Directions:
Heat oven to 425°F. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside. In food processor, place beans and garlic. Cover; process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet. Bake about 10 minutes or until cheese is melted.
(www.eatbetteramerica.com)
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