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White Bean, Basil and Sun-Dried Tomato Pizza - Dietitian's Choice Recipe
  (617 ratings) Nutrition Information:
Calories: 261Protein: 14 g Carbs: 42 g Fat: 5 g Saturated Fat: 1 g Sodium: 419 mg Fiber: 5 g
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A white bean spread adds protein to this veggie pizza and is splendid when paired with fresh basil and sun-dried tomatoes.
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Ingredients:
1/2 cup sun-dried tomatoes (not packed in oil), chopped
1 15-oz. can Great Northern or Navy beans, drained
2 cloves garlic, peeled and chopped
1/4 teaspoon dried oregano
1 10-oz. thin crust pre-made pizza crust (such as whole wheat "Boboli")
1 cup shredded fresh basil leaves
1/2 cup shredded, reduced-fat, Mozzarella cheese
1 15-oz. can Great Northern or Navy beans, drained
2 cloves garlic, peeled and chopped
1/4 teaspoon dried oregano
1 10-oz. thin crust pre-made pizza crust (such as whole wheat "Boboli")
1 cup shredded fresh basil leaves
1/2 cup shredded, reduced-fat, Mozzarella cheese
Directions:
| 1 | Preheat oven to 425º F. |
| 2 | Place sun-dried tomatoes in a small bowl and pour boiling water over them enough to just cover and let stand for 10 minutes to soften them. Drain well then chop into thin strips. |
| 3 | Place beans, garlic and oregano in a food processor. Cover and blend until smooth. |
| 4 | Spread bean paste over surface of pizza crust. |
| 5 | Sprinkle with sun-dried tomatoes, basil and cheese. |
| 6 | Place pizza on an ungreased cookie sheet or pizza pan and bake for about 10 minutes or until cheese is melted. |
| 7 | ENJOY! |
| Ratings & Reviews |
(617 ratings) |
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Mar 10, 2025 |
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Crossy Road Reviewed By: Chinmayi The flavor was good, but I found the crust to be a bit soggy. I think I’ll bake the crust a little longer before ... |
Mar 04, 2025 |
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Jan 02, 2025 |
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Jan 02, 2025 |
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Jan 01, 2025 |
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