Fork and Knife Salad Pizza

1. 1

   Preheat oven to 425 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan.

2. 2

   With fingers, press pizza-crust dough to fit jelly-roll pan.

3. 3

   Bake about 15 minutes or until golden brown.

4. 4

   (If dough puffs up, gently press it to pan with spoon.)

5. 5

   Meanwhile, coarsely chop tomato.

6. 6

   In small bowl, mix kidney beans with olive or salad oil and chili powder.

7. 7

   Remove baked pizza crust from pan and place on large cutting board for serving.

8. 8

   Spread taco sauce over pizza crust.

9. 9

   Arrange sliced iceberg lettuce, kidney-bean mixture, shredded Cheddar cheese, and chopped tomato in diagonal rows across pizza crust to cover, making 2 or 3 rows of each item.

10. 10

    Spoon sour cream between several rows; sprinkle sour cream with sliced olives.

* Per serving · 4 servings · Values may vary.