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White Bean and Spinach Pizza
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Prep Time:
10 minutes
Total Time:
30 minutes
Try this quick and tasty Spinach and White Bean pizza from Betty Crocker's Heart Healthy Cookbook - perfect for a meatless dinner in just 30 minutes!
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 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)
Instructions:
  • Preheat the oven to 425°F. Cover the dried tomatoes with boiling water and let them sit for 10 minutes. Drain the tomatoes, then slice them into thin strips and set aside.
  • In a food processor, blend beans and garlic until smooth. Spread the mixture onto a pizza crust. Top with oregano, tomatoes, spinach, and cheese. Transfer to an ungreased cookie sheet.
  • Bake for approximately 10 minutes until the cheese is perfectly melted.

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