With three ethnicities represented in this recipe, something's got to be good about it, right? This is cool because it can so easily be vegetarian (hold the chicken) and no one would know. Heaving with beans, cheese and chillies, I was pleasantly surprised that even my 5 year old twins liked this.
1 can refried beans (fat-free, low sodium, traditional-- any style)
1 teaspoon taco seasoning mix
1 ball pizza dough (enough to make a large pizza)
Shredded Mexican cheese
1 or 2, 4oz can mild or hot chopped chillies
1 chicken breast, cooked and shredded (about 1 cup)
1) Preheat the oven to 400F (200C). Roll out the dough to roughly fit into your greased baking tray. Dock the dough, that is, gently stab a fork into the dough all over-- this will help prevent the dough from bubblig as it bakes. Place the dough into the oven and bake for 10 minutes, until partially cooked-- this will keep the crust crisp and can be done up to 6 hours ahead and held, uncovered at room temperature.
2) When ready to bake the pizza: Pre-heat the oven to 400F. Mix the refried beans with the taco seasoning and spread most of it (I had 1/4 cup left) over the pizza base. Now, sprinkle the cheese over top, then scatter chopped chillies and shredded chicken. Bake until golden and bubbly. Spoon salsa over top before serving.