Cranberry Bean Pizza
A pre-baked pizza crust is spread with cream cheese and topped with cranberry beans, chopped red bell pepper, plum tomatoes, fresh basil and Parmesan cheese.
1 (15-ounce) can cranberry beans, rinsed and drained
1 small zucchini, sliced
1 small onion, chopped
1 cup fresh mushrooms, sliced
1 (15-inch) pre-baked pizza crust
3 ounces reduced fat cream cheese
1/2 cup red bell pepper, chopped
2 Italian plum tomatoes, sliced
1 tablespoon fresh basil, chopped
2 tablespoons fresh Parmesan cheese, shredded
- Preheat the oven to 375°F (190°C).
- Sauté zucchini, onion, and mushrooms in a nonstick pan, using nonfat cooking spray for about 3 minutes.
- Place pre-baked crust on ungreased cookie sheet. Spread cream cheese on crust. Top with cranberry beans, vegetables, and basil. Sprinkle with Parmesan cheese. Heat in oven for 10 minutes or until hot and cheese is melted.
Makes 4 servings
Nutritional Information Per Serving (1/4 of recipe): Calories: 324; Carbohydrates: 49g; Fat: 7g; Cholesterol: 9mg; Protein: 16g; Fiber: 6g; Sodium: 616mg (443mg if using dry beans).
Food Exchanges: 2 starch/bread; 2 lean meat; 1 fruit.
Recipe provided courtesy Michigan Bean Commission.