White Bean and Spinach Pizza

By -
from Betty Crocker, The Healthy Heart Cookbook (2005)

Geoff added some sliced portabellos to his pizza. He thought it was a good addition. I'm not a fan of fungus, so I left that off. We both liked the end results. I'm sure you could add meat or cooked chicken to this, and it would be great, too.

1/2 cup sun-dried tomato halves (not oil-packed) (we used fresh, sliced tomatos)
1 can (15-16 oz.) great northern or navy beans, rinsed and drained
2 medium cloves, finely chopped
1 package (10 oz.) ready-to-serve thin Italian pizza crust (12" diameter) (we used 2 mini crusts)
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

Preheat 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 a 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.

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