Ingredients
- 1 (15 ounce) can cannellini beans
- rinsed and drained
- 4 garlic cloves
- chopped
- 2 teaspoons lemon juice
- 14 teaspoon salt
- 1 teaspoon fennel seed
- 12 teaspoon dried rosemary
- crushed
- 12 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 2 (13 7/8 ounce) cansrefrigerated pizza dough or 2 (13 7/8 ounce) cansfavorite recipe pizza dough
- 1 (10 ounce) box frozen spinach
- thawed and squeezed dry
- 1 cup shredded provolone cheese
- 12 cup chopped black olives
Instructions
- Preheat oven to 375 degrees.
- Place beans, garlic, lemon juice, salt, fennel seeds, rosemary, pepper and olive oil in a food processor and process until smooth.
- Transfer to a bowl.
- Grease or spray 1 large or 2 small cookie sheets.
- Unroll pizza dough on a lightly floured work surface and press each into a 12 inch square.
- Cut each into 4, 6-inch squares.
- Combine spinach, provolone and olives.
- Spread bean mixture over half of each dough square, dividing evenly, and then top with spinach mixture.
- Fold other half of dough over filling, stretching slightly to fit.
- Press edges with fork to seal well.
- Cut a slit in top of each and place on cookie sheet.
- Bake until golden brown, 10 to 15 minutes.
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