Pesto, Bean, And Vegetable Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup cannellini beans, undrained |
3 tablespoons pesto |
1 garlic clove, peeled |
cooking spray |
1 cup thinly sliced onion |
1 cup sliced fresh mushrooms |
1 cup red bell pepper strips |
1 (16-ounce) italian cheese flavored pizza crust |
1/3 cup drained canned coarsely chopped artichoke hearts |
3 tablespoons sliced ripe olives |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup (1 ounce) freshly grated parmesan cheese |
Directions:
1. Preheat oven to 425°.
2. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Place beans, reserved bean liquid, pesto, and garlic in a food processor; process until smooth. Set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, mushrooms, and bell pepper; cook, stirring constantly, 5 minutes.
4. Place pizza crust on a baking sheet; spread bean mixture over crust, leaving a 1/2-inch border. Top with onion mixture, artichokes, and olives. Bake at 425° for 5 minutes. Sprinkle with cheeses; bake an additional 6 minutes or until cheese melts.
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