| White Bean, Basil and Sun-Dried Tomato Pizza - Dietitian's Choice Recipe
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| Servings: 6 Category: Main Dish |
(584 ratings) |
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Nutrition
Information:
Calories:
261
Protein:
14g
Carbs:
42 g
Fat:
5 g
Saturated Fat:
1 g
Sodium:
419 mg
Fiber:
5 g
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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
Instructions - Preheat oven to 425º F.
- 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.
- Place beans, garlic and oregano in a food processor. Cover and blend until smooth.
- Spread bean paste over surface of pizza crust.
- Sprinkle with sun-dried tomatoes, basil and cheese.
- Place pizza on an ungreased cookie sheet or pizza pan and bake for about 10 minutes or until cheese is melted.
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