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1 (12-inch) pre-cooked pizza crust
1 (15.5-ounce) can black beans, rinsed and drained
1 tablespoon olive or vegetable oil
1 cup tomato salsa, plain or roasted corn
1 cup diced cooked chicken
1 (4.25-ounce) jar whole mild green chilies, chopped
1 cup Cabot Sharp or Sharp Light Cheddar, grated (about 4 ounces)
1/4 cup coarsely chopped fresh cilantro leaves
1. Preheat oven to 400°F. Place crust on large baking sheet.
2. Place half of beans and oil in small bowl, setting rest of beans aside; mash into coarse paste. Spread bean mixture over crust.
3. Put salsa in strainer or colander and shake to remove excess liquid; spread salsa over beans. Evenly distribute chicken, chilies and reserved beans on top. Sprinkle with cheese.
4. Bake for 12 to 15 minutes or until cheese is beginning to color. Remove from oven and sprinkle with cilantro. Let stand for several minutes before cutting into slices.