Ingredients
2
tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2
cup chopped onion (about 1 small)
1
clove garlic, finely chopped
1
can (12 to 15 oz) black beans, undrained
1
teaspoon ground cumin
1
teaspoon ground coriander
1
teaspoon black pepper
2
cups cooked rice (any variety)
1
tablespoon unsalted or salted butter
1
can (4.5 oz) chopped green chiles
1
cup fresh (refrigerated) salsa (any variety)
1
bag (8 oz) shredded Mexican cheese blend (2 cups)
2
tablespoons chopped fresh cilantro, if desired
1
cup frozen corn, thawed, drained
Preparation
Heat oven to 350°F. Brush 1 teaspoon of the oil on 15x12-inch cookie sheet. Unroll pizza crust dough on cookie sheet into 12x9-inch rectangle; brush with 2 teaspoons oil. Bake 10 minutes.
Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute. Stir in rice and butter. Stir in chiles. Remove from heat; set aside.
Using slotted spoon, spread thin layer of salsa over partially baked crust. Layer with 1/2 cup of the cheese and the bean mixture. Sprinkle with 1 tablespoon of the cilantro, the corn and remaining 1 1/2 cups cheese.
Bake 20 to 30 minutes longer or until edges of crust are golden brown and cheese is melted. Garnish with remaining 1 tablespoon cilantro.
