Three-bean pizza (Vegetarian) (Low-fat)(Low-cholesterol)

 

This is a real knife-and-fork pizza with a meaty taste.

Makes 4 servings

• 1 tablespoon olive oil
• 1 large onion, coarsely chopped
• 3 cloves garlic, finely chopped
• 1 can (8 ounces) black beans, drained and rinsed
• 1 can (8 ounces) chick-peas, drained and rinsed
• 1 can (8 ounces) red kidney beans, drained and rinsed
• 1 jar ( 12 ounces) chunky salsa
• ¼ cup chopped cilantro or parsley
• 1 tube (10 ounces) refrigerated pizza dough
• 4 ounces shredded Monterey Jack cheese (1 cup)

1. Preheat oven to 425F.
2. Heat oil in large skillet over medium heat ; add onion and sauté 3 minutes until softened.
3. Add garlic and sauté 2 minutes ; add black beans, chick-peas, red kidney beans, salsa and cilantro to skillet.
4. Cook, stirring occasionally, until heated through, about 5 minutes.
5. Prepare the pizza dough for a 12-inch pie according to the package directions.
6. Sprinkle dough with half the cheese, spoon the bean mixture on top of cheese ; spread to cover entire surface and sprinkle with remaining cheese.
7. Bake in preheated oven for 10 to 15 minutes until hot and bubbly and cheese is melted.

BON APPÉTIT