SPINACH AND WHITE BEAN PIZZA

1/2 cup sun-dried tomatoes (not packed in oil)
1 pre-baked thin Italian pizza crust, preferably whole-wheat
1 (15 oz.) can navy beans, rinsed, drained
2 cloves garlic
1/2 cup firmly packed baby spinach leaves, torn into small pieces
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 tsp. dried Italian seasoning

Set oven rack in lowest position. Preheat oven to 425 degrees F.

Cover sun-dried tomatoes with boiling water. Let stand about 12 minutes. Drain and cut tomatoes in thin strips.

In food processor, whirl beans and garlic until smooth.

Place pizza crust directly on oven rack. Bake about 10 minutes until crisp.

Place crust on ungreased cookie sheet. Spread bean mixture evenly over crust. Top with spinach and sun-dried tomatoes. Sprinkle with cheese and Italian seasoning.

Bake in preheated oven 10 minutes. Let sit 5 minutes, then slice and serve.

Makes 5 servings

Per serving: 260 calories, 5 g (2 g saturated) fat, 44 g carbohydrate, 15 g protein, 530 mg sodium and 9 g dietary fiber each

Source: the American Institute for Cancer Research