Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup sun-dried tomatoes (not packed in oil), chopped
- 1 15-oz. can Great Northern or Navy beans, drained
- 2 cloves garlic, peeled and chopped
- 1/4 teaspoon dried oregano
- 1 10-oz. thin crust pre-made pizza crust (such as "Boboli")
- 1 cup shredded fresh basil leaves
- 1/2 cup shredded, reduced-fat, Mozzarella cheese
Directions
1.Preheat oven to 425º F.
2.Place sun-dried tomatoes in a small bowl and pour boiling water over them enough to just cover and let stand for 10 minutes to soften them. Drain well then chop into thin strips.
3.Place beans, garlic and oregano in a food processor. Cover and blend until smooth.
4.Spread bean paste over surface of pizza crust.
5.Sprinkle with sun-dried tomatoes, basil and cheese.
6.Place pizza on an ungreased cookie sheet or pizza pan and bake for about 10 minutes or until cheese is melted.