Heat olive oil in a large non-stick skillet. Add rosemary and garlic. Cook 1 minute; add beans. Cook 5 minutes. Lightly mash beans with a fork.
Place bean mixture in a medium bowl and stir in peppers and olives; set aside.
Stir together parsley and lemon zest in a small bowl; set aside.
Spread each bread slice with 1 to 2 tsp. Pizza Sauce and top with 1 Tbsp. bean mixture.
Sprinkle with parsley-lemon mixture.
VARIATION: To make White Bean & Artichoke Bruschetta, prepare recipe as directed above, except: Omit roasted red bell peppers and black olives and add 1/2 cup chopped marinated artichoke hearts and 1 Tbsp. grated Parmesan cheese to bean mixture, in Step 2.