Hands-on Time: 10 Minutes
Total Time: 30 Minutes
4 tsp extra-virgin olive oil
2 medium onions, halved and thinly sliced
2 medium red apples, halved, cored, and thinly sliced
2 cans (15 oz each) white beans, drained and rinsed
2 Tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp dried rosemary, crumbled
4 whole-wheat tortillas (8-inch)
2 cups shredded reduced-fat Gruyere cheese (8 oz)
1/4 cup chopped pecans
Directions:
1. Heat oven to 450°F.
2. In a large skillet, warm 2 teaspoons oil over medium heat. Add onions and toss to coat. Add 3/4 cup water, bring to a boil, and cook 5 minutes longer.
3. Add apple slices and cook until apples are crisp-tender, onions are golden, and liquid has evaporated, 7 to 10 minutes.
4. Meanwhile, in a medium bowl, mash beans with remaining 2 teaspoons oil, lemon juice, salt, rosemary, and 3 tablespoons water.
5. Place tortillas on 2 large baking sheets. Spread beans evenly over tortillas. Top with the onion-apple mixture, cheese, and pecans.
6. Bake about 5 minutes, until pizzas are piping hot and cheese has melted. Serve hot.
Makes 4 pizzas.
