Black Bean Pizza
|Refrigerated pizza crust||10 Ounce|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Vegetable oil||1 Tablespoon|
|Finely chopped zucchini||1⁄2 Cup (8 tbs)|
|Canned black beans||15 Ounce, rinsed (drained)|
|Canned italian diced tomatoes||14 1⁄2 Ounce (undrained)|
|Shredded mexican blend cheese||1 1⁄2 Cup (24 tbs) (divided)|
1. Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 4-6 minutes or until crust just begins to brown.
2. Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.