4cupschopped vegetables of choice (1 like to use: 1 cup asparagus pieces, 1 cup halved artichoke hearts, and 1 cup chopped broccoli pieces)
For the White Bean & Sun-dried Tomato Spread:
8sun-dried tomato halves (you can dry or oil-packed; if using dry, follow instructions in step 1)
1 1/2cupswhite beans(1 can, drained and rinsed)
1/8teaspoonfreshly ground black pepper
3tablespoonswater or olive oil
If using dry sun-dried tomato halves (the type that come in a bag, rather than the oil-packed ones in a jar), pour a cup of very hot water over the tomatoes. Allow them to soften for at least 30 minutes, drain them, and then chop them roughly. If using oil-packed sun-dried tomatoes, you can skip the soaking and simply chop them up.
Place the beans into a food processor fitted with the S blade. Add the tomato paste, garlic, salt, pepper, water or olive oil, and rosemary. Blend for about 30 seconds, or until mostly smooth. Add the sun-dried tomatoes. Pulse a few times to incorporate, then blend for about a minute, stopping if needed to scrape the bowl of the processor down. The mixture should have a few small tomato pieces in it, but it should be mostly smooth. Add an extra tablespoon of oil or water if desired to thin the spread.
Preheat your oven to 400F.
Spread each of 4 tortillas with about 1/3 cup of the white bean spread. Top with vegetables of choice (I used broccolini pieces, asparagus pieces, and halved artichoke hearts). Place two tortillas on each of two baking sheets and transfer to the oven (if your oven is small, like mine, you may only be able to do one tortilla per sheet, and simply bake two at a time). Bake for 10-12 minutes, or until each tortilla is crispy. Cut each tortilla into four wedges and serve.
You can make all four pizzas at once and store one or two of them overnight.