Pizzas and flatbreads don't have to be on the junk food list. Make them good for you by using a variety of colorful veggies for toppings.

Mediterranean Veggie Flatbread

Place flatbreads on an ungreased baking sheet and spray with nonstick cooking spray. Sprinkle with 1/2 tsp Cajun seasoning. Bake 8 minutes or until golden and crisp on the edges. Allow flatbreads to cool 3 to 4 minutes before topping.

Combine Kalamata olives, tomatoes, cucumber, bell pepper and shallot in a small bowl. Drizzle with lemon juice and add remaining 1/4 tsp Cajun seasoning. Stir well to combine. 

Prepare White Bean Spread: Pour water into a large sauce pan. Add garlic and bring to boiling over high heat. Add canellini beans and return to boiling. Drain mixture, reserving 1/4 cup of the cooking liquid. Transfer drained mixture to a food processor. Add olive oil and fresh rosemary and process, adding just enough of the reserved cooking liquid to make a thick, smooth paste. Season to taste with salt and pepper, if desired.

Spread cooled flatbreads with White Bean Spread and top with chopped vegetables. Reserve remaining spread for another use. Sprinkle with parsley, oregano and feta.

White Bean Spread pour  3/4 cup water into a large saucepan, add 2 cloves peeled garlic and bring to boiling over high heat. Add 2 (15-oz) cans Hy-Vee  canellini beans, drained and rinsed, and return to boiling. Drain the mixture, reserving 1/4 cup of the cooking liquid. Transfer drained mixture to a food processor. Add 1 tbsp Hy-Vee Select extra-virgin olive oil and 1 tbsp fresh rosemary and process, adding just enough of the reserved cooking liquid to make a thick, smooth paste. Season to taste with salt and pepper, if desired. 