Mexican Pizza (2 Ways)

Pizza with black beans, tomatoes, corn and avocado

Basic Pizza Dough recipe - see Pesto Pizza, September 2009
http://casseroleclub.blogspot.com/2009/09/pesto-pizza.html

Prepare pizza dough - you'll need to plan time to let it rise. I've found that letting it rise on the pizza pan after you stretch it out makes the dough have a really nice texture (an additional 30 minutes once it's stretched out.)

Top with:
1/3 can drained black beans
1/3 cup cooked corn (I used frozen)
2/3 can of diced tomatoes, strained (14.5 oz can)
4 oz freshly grated seriously sharp cheddar
4 oz freshly grated pepper jack cheese
Bake pizza on lowest rack in oven for about 10-12 minutes (500-525 degrees, the hotter the better)
Avocado – chop and add after pizza is baked.

Pizza with Mole sauce

Basic Pizza Dough recipe - see Pesto Pizza, September 2009
http://casseroleclub.blogspot.com/2009/09/pesto-pizza.html

Top with 1/4 recipe mole sauce
Mole sauce from Michele’s enchilada recipe – I left the sauce with tomato chunks:
http://casseroleclub.blogspot.com/2009/05/cheese-enchiladas-with-mole-sauce.html
Top with:
4 oz freshly grated seriously sharp cheddar
4 oz freshly grated pepper jack cheese
Bake pizza on lowest rack in oven for about 10-12 minutes (500-525 degrees, the hotter the better)