Here’s a great vegetarian pizza which can be customized to your own tastes. Use your favorite greens, beans and cheese.
1/2 cup sun-dried tomato halves (not oil-packed)
1 can (15 oz.) cannellini (white kidney) beans or great northern beans, drained and rinsed
2 medium cloves of garlic, finely chopped
1 ready-to-serve thin pizza crust (12 inches in diameter)
1/4 tsp. dried oregano leaves
1 cup firmly packed and washed fresh spinach leaves, shredded
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
- Heat oven to 425°.
- Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
- 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.
- Bake about 10 minutes or until cheese is melted.
Food Mingle Blog Alternatives and Substitutions:
- This was tasty, but there were a few unnecessary steps:
- Instead of using sun-dried tomatoes which need to be reconstituted, use fresh tomatoes or jarred roasted tomatoes.
- Rather than using a food processor to process the beans and garlic together, chop them very finely and use the back of a fork to mash them.
- I spread a tablespoon of olive oil on the dough before spreading the beans mixture on it.
Yield: 6 servings