Mexican Vegetable Pizza Recipe

• 1/2 small Onion (chopped)
• 1 tsp Chili Powder
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Cinnamon
• 1 tbsp Water
• 1 (15 ounce) can Black Beans (rinsed and drained)
• 1/4 cup canned Green Chilies (diced)
• 1 (16 ounce) package Pre-Baked Italian Bread Shell Crust
• 1 cup Salsa
• 1 cup Reduced-Fat Cheddar Cheese (shredded) divided
• 3/4 cup Fresh Tomatoes (chopped)
• 1/2 cup Frozen Corn (thawed)
• 1/2 cup Green Pepper (chopped)
• 3 tbsp Ripe Olives (sliced) 1/2 cup Reduced-Fat Sour Cream

• In a non-stick frying pan add the onion, chili powder, cumin, cinnamon and water and cover cook for 3-4 minutes.
• Remove from the heat and stir in the beans and chilies.
• Now transfer half of the bean mixture to a food processor and blend till smooth.
• Spread this pureed bean mixture over the pre-baked Italian bread shell crust.
• Spread with salsa over it.
• Top with half of the cheese and remaining bean mixture.
• Now sprinkle with tomato, corn, green pepper, olives and remaining cheese.
• Finally bake at 450 degrees F for 10-12 minutes or until crust is golden brown.
• Serve pizza with sour cream.