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
How to Make It
Preheat oven to 425°.
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.
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.
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 425° for 5 minutes. Sprinkle with cheeses; bake an additional 6 minutes or until cheese melts.