White Bean and Spinach Pizza

Ingredients:
1/2 cup sun-dried tomato halves (not oil-packed)
1 can (15 oz) cannellini (white kidney) beans
or 1 can (15 or 16 oz) great northern beans, drained, rinsed
2 medium cloves garlic, finely chopped
1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
1/4 teaspoon dried oregano leaves
1 cup firmly packed washed fresh spinach leaves (from 10-oz bag),
thinly sliced or torn into small pieces
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese blend
or Cheddar cheese (2 oz)

Directions:
Heat oven to 425 degrees F.
Pour enough boiling water over dried tomatoes to cover;
let stand 10 minutes. Drain.
Cut into thin strips; set aside.
In food processor, place beans and garlic.
Cover; process until smooth.
Spread beans over pizza crust.
Sprinkle with oregano, tomatoes, spinach and cheese.
Place on ungreased cookie sheet.
Bake about 10 minutes or until cheese is melted.