Mexican Vegetable Pizza

1. 1

   In a nonstick skillet coated with cooking spray, combine the onion, chili powder, cumin, cinnamon and water. Cover and cook for 3-4 minutes. Remove from the heat; stir in beans and chilies.

2. 2

   Transfer half of the bean mixture to a food processor; cover and process until almost smooth. Spread pureed bean mixture over the crust. Spread with salsa. Top with half of the cheese and remaining bean mixture. Sprinkle with tomato, corn, green pepper, olives and remaining cheese. Bake at 450u00b0 for 10-12 minutes or until crust is golden brown. Serve with sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.