White beans, tomato paste, and garlic are pureed and used to replace the cheese in this delicious pizza. For the least fat, be sure to choose a thin pizza crust.
1/2 cup water
2 tablespoons balsamic vinegar
1/2 teaspoon oregano
1 large green bell pepper, cut into rings
1 medium red onion, halved and thinly sliced
6 ounces mushrooms, thinly sliced
1 can (15 1/2 ounces) white beans, rinsed and drained
3 tablespoons tomato paste
2 cloves garlic, peeled
1 large (12 inches) prebaked thin pizza crust
2 teaspoons vegetable oil, such as olive or canola oil
1. Preheat the oven to 450°F.
2. In a large skillet, combine ¼ cup of the water, the vinegar, oregano, bell pepper, onion, and mushrooms over medium heat. Simmer uncovered until the pepper is crisp-tender, about 5 minutes.
3. In a food processor, combine the remaining ¼ cup water, the beans, tomato paste, and garlic, and puree.
4. Place the crust on a large baking sheet and spread the bean mixture over the crust. Scatter the sautéed vegetables over the bean mixture and drizzle with the oil. Bake 15 minutes or until the crust is crisp and the vegetables are hot. Makes 4 servings
Mexican-Style Vegetarian Pizza Substitute a can of drained chopped mild green chilies for the green bell pepper. Use pinto beans instead of the white beans and add ½ teaspoon cumin to the bean puree in step 3. Sprinkle the cooked pizza with ¼ cup minced cilantro just before serving.
|Good source of: vitamin C|
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.