White Bean and Spinach Pizza

1 Serving: Calories 190 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 310mg; Total Carbohydrate 30g (Dietary Fiber 6g, Sugars 2g); Protein 10g Percent Daily Value*: Vitamin A 10%; Vitamin C 2%; Calcium 10%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; ½ Medium-Fat Meat Carbohydrate Choices: 2

White Bean and Spinach Pizza

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup sun-dried tomato halves (not oil-packed)

  • 1

    can (15 oz) Progresso® cannellini (white kidney) beans or 1 can (15 or 16 oz) great northern beans, drained, rinsed

  • 2

    medium cloves garlic, finely chopped

  • 1

    package (10 oz) prebaked thin Italian pizza crust (12 inch)

  • ¼

    teaspoon dried oregano leaves

  • 1

    cup firmly packed washed fresh spinach leaves (from 10-oz bag), thinly sliced or torn into small pieces

  • ½

    cup shredded reduced-fat Colby-Monterey Jack cheese blend or Cheddar cheese (2 oz)

Directions

1. 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. 2. 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. 3. Bake about 10 minutes or until cheese is melted.


Nutrition

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