1 ball of refrigerated whole-wheat pizza dough
4 cloves of garlic, finely chopped
1 can white beans, drained & rinsed
1/2 of a 15-oz carton part-skim ricotta cheese
1 cup shredded part-skim mozerella cheese
chopped veggies: sun-dried tomatoes, cooked broccoli, red onion
Roll out dough into either 4 individual crusts, or one big crust. Drizzle some olive oil on the crust, then top with chopped garlic. Dot dollops of ricotta over crust, pressing with the back of a spoon to flatten out. Scatter the beans onto the crust, then add cheese & veggies. Bake at 450 degrees for about 15-20 minutes, or until crust done and cheese is melted. Serves four.