Mexican Pizza

Layer on the Southwestern flavors in this playful pizza variation. Serve with a tossed salad and stone-ground tortilla chips. Adapted from Vegan Express.

Makes: 6 slices

• One 12- to 14-inch good-quality pizza crust
• 1 cup (about half of a 16-ounce can) spicy vegetarian refried beans,
  thinned with a small amount of water
• 1 cup mild or medium-hot salsa
• 1 to 1 1/2 cups grated cheddar or Jack-style nondairy cheese
• 1/2 cup frozen corn kernels, thawed
• 1 to 2 scallions, sliced, optional

Preheat the oven to 425 degrees.

Place the crust on a pan. Spread it with the refried beans, then the salsa. Sprinkle with the cheese and corn kernels.

Bake until the cheese is bubbly, about 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.

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