White Bean and Spinach Pizza

 

1/2

cup sun-dried tomato halves (not oil-packed)

1

can (15 to 16 ounces) great northern or navy beans, rinsed and drained

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)

• 1 Heat oven to 425°. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
• 2 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.
• 3 Bake about 10 minutes or until cheese is melted.