Pesto, Bean, And Vegetable Pizza

Ingredients

• 0.3 cup artichoke hearts canned drained coarsely chopped
• 1 cup bell pepper strips red
• 1 cup .5 can cannellini beans undrained
• 1 cup mushrooms fresh sliced
• 1  garlic clove peeled
• 3 tablespoons olives ripe sliced
• 1 cup onion thinly sliced
• 1 ounce parmesan cheese freshly grated
• 4 ounces part-skim mozzarella cheese shredded
• 3 tablespoons pesto 
• 16 ounce pizza crust italian cheese flavored

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• colander

Directions

1. Preheat oven to 42
2. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid.
3. Place beans, reserved bean liquid, pesto, and garlic in a food processor; process until smooth. Set aside.
4. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
5. Add onion, mushrooms, and bell pepper; cook, stirring constantly, 5 minutes.
6. 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.
7. Bake at 425 for 5 minutes.
8. Sprinkle with cheeses; bake an additional 6 minutes or until cheese melts.