BLACK BEAN PIZZA

1 10 OZ. CAN REFRIG.PIZZA CRUST      
1 15OZ. CAN BLACK BEANS, RINSED     
3 TBSPS. OLIVE OIL 
2 TBSPS. CHOPPED CILANTRO
  OR PARSLEY                        
1 TSP. CUMMIN                       
1 TSP. PEPPER SAUCE                 
1/4 TSP. MINCED GARLIC                
4 OZ. SHREDDED MONTEREY JACK
4 OZ. SHREDDED CHEDDAR 
SLICED RIPE OLIVES      
1/2 CUP DICED BELL PEPPER
1/4 CUP SLICED GREEN ONIONS
1/4 CUP SLICED GREEN ONIONS
1/2 CUP SOUR CREAM
1/4 CUP TACO SAUCE
1 CUP THICK AND CHUNKY SALSA

1) HEAT OVEN TO 425 DEG.  LIGHTLY GREASE A 12" PIZZA PAN.  UNROLL  
   DOUGH AND PLACE IN GREASED PAN; STARTING AT CENTER, PRESS OUT   
   WITH HANDS.  BAKE FOR 7 TO 10 MIN. OR UNTIL LIGHT GOLDEN BROWN.

2) IN FOOD PROCESSOR BOWL WITH METAL BLADE, COMBINE BEANS, OIL,   
   CILANTRO, CUMIN, PEPPER SAUCE, AND GARLIC;  PROCESS UNTIL SMOOTH,
   FREQUENTLY SCRAPING DOWN SIDES OF BOWL.  BEAN MIXTURE CAN BE
   MASHED WITH FORK OR POTATOE MASHER, BUT IT WILL NOT BE SMOOTH.
   SPREAD BEAN MIXTURE OVER PARTIALLY BAKED CRUST.  SPRINKLE WITH
   CHEESE, OLIVES, BELL PEPPER AND ONIONS.

3) BAKE AT 425 DEG. FOR 7 TO 12 MIN. OR UNTIL CRUST IS DEEP GOLDEN  
   BROWN AND CHEESE IS MELTED.
  
4) IN SMALL BOWL, COMBINE SOUR CREAM AND TACO SAUCE; BLEND WELL.    
   SERVE PIZZA WITH SOUR CREAM MIXTURE AND SALSA.