Mexican Pizza

Prep Time: 11 minutes
Cook Time: 20 minutes
Chill Time: none
Yield: 8 servings

• 8 prepared individual pizza crusts
• 2 tablespoons olive oil
• 2 cups shredded cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 (15-ounce) can chopped tomatoes, drained
• 1 (6-ounce) can tomato paste
• 1 (15-ounce) can kidney beans, drained
• 1 (15-ounce) can black beans, drained
• 1 (11-ounce) can sweet yellow corn Niblets, drained
• ½ teaspoon Tabasco sauce, or to taste
• 1 teaspoon salt

1. Preheat oven to 425° F. Lightly grease a cookie sheet with non-stick cooking spray.
2. Place pizza crusts on prepared cookie sheet and brush with olive oil.
3. Bake pizza crusts, uncovered, at 425° for 5 minutes.
4. In the meantime mix cheeses in a small bowl. Set aside.
5. In a separate bowl, combine tomatoes, tomato paste, beans, corn, Tabasco and salt.
6. Remove crusts from the oven and divide tomato mixture evenly among the 8 crusts. Spread to within about ¼-inch of edges. 7. Sprinkle with cheeses.
8. Return to oven. Bake, uncovered, at 425° for 20 minutes or until cheese is melted and pizza crusts are pale brown. Let stand 5 minutes before serving.

Tip:

Top each pizza with 2 to 3 slices of fresh avocado or a few slices of jarred hot pepper rings immediately before serving.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing