10 oz. refrigerated pizza crust

TOPPING:

1 (15 oz.) black beans, drained, rinsed
3 tbsp. olive oil or oil
2 tbsp. cilantro, chopped
1 tsp. cumin
1 tsp. hot red pepper sauce
1/2 tsp. minced garlic
4 oz. (1 cup) shredded Monterey Jack cheese
4 oz. (1 cup) shredded Cheddar cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
1/2 c. red bell pepper, diced
1/4 c. green onions, sliced
1/2 c. dairy sour cream
1/4 c. green taco sauce
1 c. thick and chunky salsa

Heat oven to 425 degrees. Lightly grease 12-inch pizza pan or 13 x 9 inch pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake 7 to 10 minutes or until light golden brown. In food processor bowl with metal blade, combine beans, oil, cilantro, cumin, hot red pepper sauce and garlic; process until smooth, frequently scraping down sides of bowl. (Or mash with fork.) Spread bean mixture over partially baked crust. Sprinkle with cheeses, olives, bell pepper and onions. Bake 7 to 12 minutes or until crust is deep golden brown. In small bowl, combine sour cream and taco sauce; blend well. Serve with sour cream mixture and salsa. Makes 6 to 8 servings.