1 cup firmly packed washed fresh spinach leaves from 10 oz bag, torn into small pieces
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese blend or Cheddar cheese 2 oz.
Instructions
Heat oven to 425 degrees. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
In food processor, place beans and garlic. Cover; process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet.
Bake about 10 minutes or until the cheese is melted.
Originally Submitted
3/9/2011
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