Kidney Bean Pizza

1 1/2     cups cooked* or 1 can (15 oz.) kidney beans, drained and rinsed
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
*1/2      cup dry makes 1-1/2 cups cooked.

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.

Nutritional Information per Serving:
Calories 396, Protein 15 g, Carbohydrates 62 g, Fat 9 g, Calories from fat 21%, Cholesterol 10 g, Fiber 5 g, Folate 86 mcg, Sodium 639 mg