Ingredients:
2 cans (15 ounces each) READ Southwestern Bean Salad 1 pre-baked pizza crust (10- to 12-inch diameter) 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled) 1/2 to 3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination 3/4 cup shredded Mexican cheese blend 1/4 cup chopped fresh cilantro Chopped avocado (optional) Sour cream (optional)

Instructions:
Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky. Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese. Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes. Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired. Nutritional information per serving: 276 calories; 11 grams protein; 35 grams carbohydrates; 10 grams fat; 648 mg sodium; 14 mg cholesterol; 5 grams dietary fiber; 11 mg iron; 0.02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C