South-of-the-Border Pizza recipe

2 servings

1 tablespoon cornmeal

1 (1 pound) loaf frozen bread dough, thawed

1/2 pound lean ground beef

1 medium onion, chopped

1 sweet yellow pepper, chopped

1 garlic clove, minced

1 (16 ounce) can fat-free refried beans

1 cup salsa

1 (4 ounce) can chopped green chilies

2 teaspoons chili powder

2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese

2 medium tomatoes, chopped

2 cups shredded lettuce

Coat two 12-inch pizza pans with nonstick cooking spray; sprinkle with cornmeal.

Divide the bread dough in half; roll each portion into a 12-inch circle.

Transfer to prepared pans.

Build up edges slightly; prick dough thoroughly with a fork.

Bake at 425 degrees for 12 minutes or until lightly browned.

Meanwhile, in a skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain.

Stir in refried beans, salsa, chilies and chili powder; heat through.

Spread over the crusts; sprinkle with cheese.

Bake 6-7 minutes longer or until cheese is melted.

Top with tomatoes and lettuce; serve immediately.