Burrito Pizza *

 2 Tbsp EVOO

1 can (13.8 oz) refrigerated classic pizza crust

1/2 cup chopped onion

1 clove garlic, finely chopped

1 can (12-15 oz) black beans, undrained

1 tsp ground cumin

1 tsp ground coriander

1 tsp pepper

2 cups cooked rice

1 Tbsp butter

1 can (4.5 oz) chopped green chiles

1 cup salsa

8 oz shredded mexican cheese blend

2 Tbsp chopped fresh cilantro

1 cup frozen corn

Heat oven to 350.  Brush 1 tsp oil on large cookie sheet.  Unroll pizza crust dough on cookie sheet into 12x9 inch rectangle; brush with 2 tsp oil.  Bake 10 minutes.  Meanwhile, in skillet, heat remaining 1 Tbsp oil over medium heat.  Add onion and garlic; cook 3 minutes, stirring occasionally, until onion is tender.  Stir in undrained beans, cumin, coriander and pepper; cook 1 minute.  Stir in rice and butter.  Stir in chiles.  Remove from heat and set aside.  Spread thin layer of salsa over partially baked crust.  Layer with 1/2 cup of the cheese and the bean mixture.  Sprinkle with 1 Tbsp cilantro, corn and remaining 1 1/2 cups cheese.  Bake 20-30 minutes longer or until edges of crust are golden brown and cheese is melted.  Garnish with remaining cilantro.

Serves 6