Ingredients:
4 5-inch-long pieces of French or Italian bread (for pizza crust)
2 c. chunky vegetable tomato sauce
1 12-oz. can pinto or cannellini (white kidney) beans, drained and rinsed
12 small red onion, halved and thinly sliced
2 to 4 T. fresh basil, chopped, or 12 t. dried basil
1/8 t. garlic powder
2 c. “Cheeseless” Cheese Sauce fresh chopped basil for garnish
Directions:
Preheat oven to 425 deg. F. Line a large cookie sheet with foil; spray with nonstick cooking spray. Cut each piece of bread in half horizontally. Hollow out center of each to form a 3 to 4-inch-thick shell. Save bread crumbs for another use. If necessary, cut thin slice off rounded bottom of each piece so it will sit firmly while baking. Place on cookie sheet, hollowed side up. Set aside.
In a large bowl, combine chunky vegetable sauce, beans, onion, basil, and garlic powder; mix well. Divide mixture evenly among shells, spreading almost to edges. Spoon cheese sauce over tomato layer. Top cheese layer with additional chopped fresh basil, if desired.
Bake at 425 deg. F. for 15 minutes, until cheese sauce is bubbly and the filling is hot.
*Recipe is from Very Innovative Parties, Loma Linda University Dental Auxiliary, P.O. Box 382, Loma Linda, CA 92354.
Nutritional Information:
Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
