Pesto, Bean, And Vegetable Pizza

• 1 cup cannellini beans, undrained
• 3 tablespoons pesto
• 1 garlic clove, peeled
• Cooking spray
• 1 cup thinly sliced onion
• 1 cup sliced fresh mushrooms
• 1 cup red bell pepper strips
• 1 (16-ounce) Italian cheese flavored pizza crust
• 1/3 cup drained canned coarsely chopped artichoke hearts
• 3 tablespoons sliced ripe olives
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup (1 ounce) freshly grated Parmesan cheese

1. Preheat oven to 425u0b0.
2. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Place beans, reserved bean liquid, pesto, and garlic in a food processor; process until smooth. Set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, mushrooms, and bell pepper; cook, stirring constantly, 5 minutes.
4. Place pizza crust on a baking sheet; spread bean mixture over crust, leaving a 1/2-inch border. Top with onion mixture, artichokes, and olives. Bake at 425u0b0 for 5 minutes. Sprinkle with cheeses; bake an additional 6 minutes or until cheese melts.

cannellini beans, pesto, garlic, cooking spray, onion, mushrooms, red bell pepper, italian cheese, hearts, olives, mozzarella cheese, parmesan cheese

Taken from www.myrecipes.com/recipe/pesto-bean-vegetable-pizza (may not work)