Ingredients
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
2
cups shredded Mexican cheese blend (8 oz)
1
cup Old El Paso™ Thick ‘n Chunky salsa
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup frozen corn, cooked
Preparation
Heat oven to 400°F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening. Unroll dough onto cookie sheet. Starting at center, press out dough into 15x10-inch rectangle. Bake 5 minutes. Remove from oven.
Sprinkle 1 cup of the cheese over warm crust. Top with salsa, beans, corn and remaining cheese.
Bake 6 to 10 minutes or until cheese is melted and crust is golden brown.
