Vegetarian Mexican Pizza

• Vegetarian

• Produce

  • 1 tbsp Cilantro
  • 2 cups Vegetables

• Condiments

  • 1/4 Salsa

• Bread & Baked Goods

  • 1 Flat bread round or blind-baked pizza crust

• Dairy

  • 1 cup Of a grated, melty cheese, grated

Found on soupaddict.com

Description

Ingredients

• 15 ounce can refried black beans (or regular refried beans) - youll use half.
• 1/4 salsa (use your favorite; a peach-mango tomato salsa is mine)
• 1 flat bread round or blind-baked pizza crust (such as Boboli)*
• 2 cups chopped vegetables (see suggestions below)
• 1 cup of a grated, melty cheese (such as quesadilla cheese)
• 1 tablespoon minced cilantro

Directions

• Preheat oven to 400°F.
• Heat 1/2 can of refried beans in a small sauce pot over medium/low heat, until soft and stirrable. Add the salsa and reduce heat to low, stirring occasionally to keep the black beans from drying out.
• Place the pizza round on a baking pan. Spread the black bean sauce over the crust, leaving a finger-holds width along the edges (an offset spatula or sandwich spreader works really well here).
• Sprinkle the vegetables over the sauce evenly, followed by the cheese.
• Bake for 8-10 minutes (or according to the instructions of your pizza crust - the toppings will be okay, whatever the length).
• Top with the cilantro, and serve immediately.