CRUST:

1/2 c. all-purpose flour
1/4 tsp. sugar
1 1/4 tsp. quick-rise yeast
1/2 c. hot water
1 c. all-purpose flour
1/4 tsp. salt
1 tbsp. olive oil
1 tbsp. yellow cornmeal + extra for sprinkling on pan

TOPPING:

1 (16 oz.) can refried beans
8 oz. shredded Colby-Jack cheese
1 tomato, diced
Shredded lettuce
1/3 c. chopped onion
Salsa

In food processor, mix 1/2 cup flour, sugar and yeast. With processor running, add 1/2 cup hot water. Turn processor off and add 1 cup of flour, salt, oil and 1 tablespoon cornmeal. Blend mixture until it forms a ball.

Pat dough out on 11 inch pizza pan, sprinkled lightly with additional cornmeal. (For thinner crust, use a 14 inch pizza pan.)

Spread refried beans on crust. Sprinkle with cheese, saving a small amount for the topping later. Bake pizza in lower third of preheated oven at 500 degrees for 15-20 minutes or until crust is golden brown and top is bubbling. Sprinkle with lettuce, tomato, onion and remaining cheese. Serve with salsa. Makes 2-3 servings.