White Bean & Vegetable Pizzas

White Bean & Vegetable Pizzas

Source: ontariobeans.ca

Yield: Makes 4 servings

Nutrition (For 1 serving)

Calories 603 ;
Protein 29.5 g;
Fat 21.5 g;
Carbohydrates 75 g;
Total Dietary Fibre 6.7 g;
Sodium 364 mg;
4individual-size pizza shells4
3 tbspolive oil50 mL
1leek, halved lengthwise and chopped1
2cloves garlic, minced2
2 cupsfresh spinach, stems picked off500 mL
1 cupWHITE PEA BEANS, soaked and cooked or canned in water: drained and rinsed250 mL
8sun-dried tomatoes, thinly sliced8
1 1/2 cupsshredded part-skim mozzarella cheese375 mL
1/4 cupgrated Parmesan cheese50 mL
1 tbspfresh chives, finely chopped15 mL
1 tbspfresh 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.