White Bean and Spinach Pizza

By carvalhohm

Ingredients

• 1/2 cup sun-dried tomato halves (not oil-packed)
• 1 can (15 oz) 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 ounces) ready-to-serve thin Italian pizza crust (12 inches in diameter)
• 1/4 teaspoon dried oregano leaves
• 1 cup firmly packed washed fresh spinach leaves (from 10-ounce bag), shredded
• 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese (2 ounces)

Preparation

Step 1

1 Heat oven to 425°. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.

2 Place beans and garlic in food processor. Cover and 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.

Serving Size: 1 Serving Calories200 ( Calories from Fat25), Total Fat3g (Saturated Fat1/2g, Trans Fat0g ), Cholesterol0mg Sodium310mg Total Carbohydrate33g (Dietary Fiber5g Sugars2g ), Protein10g