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)
Preparation
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.
