Project Description

Recipe Ingredients:

  • 1 1/2 cups cooked* or 1 can (15 oz.) kidney beans, drained and rinsed

    *1/2 cup dry makes 1-1/2 cups cooked.

  • 1/3 cup (2 oz.) drained, julienne-cut, oil- packed sun-dried tomatoes

  • 1/2 cup packed fresh basil leaves

  • 2 cloves garlic

  • 2-3 tablespoons water

  • 14-inch prepared pizza dough or pre-baked pizza crust

  • 1 cup (4 oz.) shredded mozzarella cheese

  • 1/2 cup quartered kalamata olives or sliced black olives

  • 1/2 medium red bell pepper, thinly sliced

  • 1/4 cup (1 oz.) shredded Parmesan cheese

Instructions

Preheat oven to 450ºF. If using pizza dough, bake for 5 minutes before proceeding with recipe.

In food processor or blender, combine beans, sun-dried tomatoes, basil and garlic. Pulse to chop; add water and process until mixture becomes a smooth puree.

Spread bean pesto on pizza crust. Top with mozzarella, olives, bell pepper and Parmesan. Bake 10-12 minutes until cheese is melted and pizza crust is golden brown. Makes 8 slices.