1 (16-ounce) can black beans
1 thin Boboli pizza crust
1 cup diced cooked chicken breast
1 cup roasted corn tomato salsa
1 (4.25-ounce) can whole mild green chilies, diced
4 ounces Cabot Sharp Lite50 Cheddar, grated (about 1 cup)
¼ cup coarsely chopped fresh cilantro leaves
Crushed red pepper flakes (optional)
PREHEAT oven to 375°F.
DRAIN black beans, reserving 4 tablespoons liquid. In food processor, process ½ cup of beans with just enough liquid to make thick puree; spread puree over crust.
SPRINKLE remaining beans over puree. Evenly distribute chicken, salsa and chilies on top. Sprinkle with cheese.
BAKE for 10 to 15 minutes, or until cheese is melted and bubbly. Remove from oven and sprinkle with cilantro and red pepper flakes, if using.
Recipe submitted by Rebecca Dechario of Colorado Springs, CO.