Mexican Pizza

By courtneyepowell

Ingredients

• Half of 1 whole-wheat dough recipe or 1 lb store-bought dough
• 3/4 c canned refried beans, thinned with 1 T water
• 1 1/2 c shredded Pepper Jack or Monterrey Jack cheese (about 5 oz)
• 1/2 c corn kernels, fresh or frozen and thawed
• 1/2 c salsa
• 1 ripe avocado, peeled and chopped into 1/2-in pieces
• 2 T minced cilantro leaves

Preparation

Step 1

Position the rack in the center of the oven and heat to 400. If you're using a pizza stone, warm it on the rack for 30 mins.

Lightly flour a large baking sheet or a pizza peel, then place the dough on top. Dimple and stretch the dough to fit your baking surface. Spread the beans evenly across the dough, leaving a 1/2-in border. Scatter on the cheese and corn, then spoon on tablespoon-size dollops of salsa.

Bake the pizza until the crust is brown and the cheese has melted and is beginning to bubble, about 20 mins. Let the pie cool for 5 mins before adding the avocado and cilantro.