1
bag (8 oz) shredded Mexican cheese blend (2 cups)
2
tablespoons chopped fresh cilantro, if desired
1
cup frozen corn, thawed, drained
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Steps
1
Heat oven to 350°F. Brush 1 teaspoon of the oil on 15x12-inch cookie sheet. Unroll pizza crust dough on cookie sheet into 12x9-inch rectangle; brush with 2 teaspoons oil. Bake 10 minutes.
2
Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute. Stir in rice and butter. Stir in chiles. Remove from heat; set aside.
3
Using slotted spoon, spread thin layer of salsa over partially baked crust. Layer with 1/2 cup of the cheese and the bean mixture. Sprinkle with 1 tablespoon of the cilantro, the corn and remaining 1 1/2 cups cheese.
4
Bake 20 to 30 minutes longer or until edges of crust are golden brown and cheese is melted. Garnish with remaining 1 tablespoon cilantro.
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