White Bean and Spinach Pizza

By ademilio

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; 1/2 Medium-Fat Meat Carbohydrate Choices: 2

Ingredients

• 1/2 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)
• 1/4 teaspoon dried oregano leaves
• 1 cup firmly packed washed fresh spinach leaves (from 10-oz bag), thinly sliced or torn into small pieces
• 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese blend or Cheddar cheese (2 oz)

Details

Servings 8

Preparation

Step 1

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.