1 15 oz can cannellini beans, drained and rinsed
2 TBSP prepared basil pesto
1 TBSP lemon juice
1 TBSP water
Kosher salt and freshly ground black pepper
1 TBSP extra virgin olive oil
8 oz mushrooms, coarsely chopped
1 12 oz pkg chicken sausage, casings removed, meat crumbled
2 12-inch premade pizza crusts
2 cups shredded part-skim mozzarella cheese
1) Place the beans, pesto, lemon juice, and water in the bowl of a food processor and process until smooth and creamy. Season with salt and pepper to taste and set aside.
2) Preheat the oven to 450F (or the temp indicated on the pizza pkg)
3) Heat the oil in a large nonstick skillet over medium heat. Add the mushrooms and cook, stirring frequently, until softened, about 7 min. Add the crumbled sausage and cook until fully cooked, about 5 min (the time may vary depending on whether the sausage was precooked or not).
4)Spread the bean puree evenly over the 2 pizza crusts. top each with the mushroom and sausage mixture. top evenly with the cheese (1 cup per pizza crust).
5) Bake according to pizza crust pkg directions and until the cheese melts.
From the cookbook, No Whine with Dinner by the Meal Makeover Moms
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Bag 1: bean/pesto mixture
Bag 2: cooked sausage
Bag 3: cooked mushrooms
Bag 4: cheese
Bag 5: mini pizza shells
Thaw and assemble according to steps 4 and 5 above