Yield: 6 Servings
|1 medium||Onion; Chopped|
|2||Cloves Garlic; Minced|
|1 tablespoon||Olive Oil|
|¾ cup||Pace Picante Sauce|
|16 ounces||Black Beans; Rinsed And Drained|
|1 teaspoon||Ground Cumin|
|½ teaspoon||Dried Basil; Crushed|
|12||Inch Prepared Pizza Crust; Like Boboli|
|1||Bell Pepper; Cut In Thin Rings|
|1½ cup||Monterey Jack Cheese; Shredded|
|Grated Parmesan Cheese; Optional|
Cook onion and garlic in 10" skillet, stirring occasionally, until onion is tender, about 4 minutes. Stir in pace, beans, cumin, and basil. Simmer 2 minutes. Spread evenly over crust. Arrange bell pepper over bean mixture.
Sprinkle with monterey jack cheese. Bake in preheated 425 oven for 15 minutes. Cut into wedges to serve. Serve with additional pace, if desired.
Recipe by: Pace newsletter spring 93 Posted to brand-name-recipes by Meg Antczak <meginny@...> on Mar 16, 1998