1 med. onion, chopped
2 cloves garlic, minced
1 tbsp. olive oil
3/4 c. Pace picante sauce
1 can (16 oz.) black beans, rinsed and drained
1 tsp. ground cumin
1/2 tsp. dried basil, crushed (optional)
1 (12 inch) prepared pizza crust
1 lg. red or green bell pepper, cut crosswise into thin rings
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
Grated Parmesan cheese (optional)

Cook onion and garlic in oil in 10 inch skillet, stirring occasionally until onion is tender, about 4 minutes. Stir in picante sauce, beans, cumin, and if desired, basil. Simmer 2 minutes. Spread evenly over crust. Arrange bell pepper over bean mixture. Sprinkle with Monterey Jack cheese. Bake in preheated oven at 425 degrees for 15 minutes or until cheese is bubbly. Cut into wedges to serve. Serve with additional sauce and, if desired, Parmesan cheese. Makes 6 to 8 snack servings.