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1
Preheat your oven to 450u00b0 F. Place a pizza stone or baking sheet on the middle rack to pre-heat with the oven.
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2
Place the pizza dough on a piece of parchment paper (the parchment makes the dough easier to work with and slide into the oven). Press or roll the pizza dough as thin as you like it. If the dough starts shrinking back on you, let it sit for a few minutes to relax the gluten and then continue rolling.
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3
Place the black beans in a microwave-safe bowl and microwave them on HIGH for 30 seconds. Add the chile en adobo, chili, cumin, salt, and olive oil to the bowl and use the back of a fork to smash the beans into a thick paste. Taste and adjust the seasonings as you like.
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4
Spread 1-2 tablespoons of the sauce from can of chiles en adobo onto the pizza in a very thin layer. (This stuff is spicy, so adjust to taste!) Spread the black beans on top, followed by the tomatoes, onions, and frozen corn. Slide this into the oven using a pizza peel (or remove the pre-heated baking sheet with oven mitts and slide the pizza on top).
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5
Bake the pizza for 10 minutes or until edges of the pizza are just starting to turn golden. Remove the pizza, sprinkle the top with cheese, and bake for another 3-5 minutes until the cheese is completely melted and bubbly.
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6
Smash the avocado with the sour cream, lime juice, and a pinch of salt in a bowl to make a thin paste. You can thin it further with more lime juice, if desired. Just before serving, top of the pizza with dollops of the avocado sauce and serve any leftover sauce alongside.
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7
Slide the parchment out from under the pizza and cut into slices. Serve while still warm.
