White Bean & Vegetable Pizzas
Yield: Makes 4 servings
Nutrition (For 1 serving)
|4||individual-size pizza shells||4|
|3 tbsp||olive oil||50 mL|
|1||leek, halved lengthwise and chopped||1|
|2||cloves garlic, minced||2|
|2 cups||fresh spinach, stems picked off||500 mL|
|1 cup||WHITE PEA BEANS, soaked and cooked or canned in water: drained and rinsed||250 mL|
|8||sun-dried tomatoes, thinly sliced||8|
|1 1/2 cups||shredded part-skim mozzarella cheese||375 mL|
|1/4 cup||grated Parmesan cheese||50 mL|
|1 tbsp||fresh chives, finely chopped||15 mL|
|1 tbsp||fresh oregano, finely chopped (or 1 tsp/5 mL dried)||15 mL|
Preheat oven to 350 F (180 C).
In a medium skillet, heat 1 tbsp (15 mL) of olive oil. Add chopped leeks and saute over medium heat for about 5 minutes or until tender. Add garlic and continue to saute slowly for 5 more minutes. Do not brown. Remove from pan and set aside.
Turn heat to high and add spinach to pan. Cover and cook spinach just until it wilts (about 1 minute). Remove spinach from pan and rinse in cold water. Gently squeeze leaves to remove excess water. Set aside.
Brush pizza shells with 2 tbsp (25 mL) olive oil. Spread one quarter of the mozzarella cheese evenly over each pizza shell. Next, layer spinach leaves over the mozzarella cheese and top with white beans and sun-dried tomatoes. Finally, layer the leek and garlic mixture and sprinkle each pizza with Parmesan cheese, chives and oregano. Bake approximately 10 minutes.