Ingredients
1 medium onion, sliced2 teaspoons canola oil3/4 cup canned kidney beans, rinsed and drained3/4 cup canned black beans, rinsed and drained1/2 cup salsa1 tablespoon hickory smoke-flavored barbecue sauce1 sprig fresh parsley, stems removed1 small garlic clove, peeled and halved3/4 teaspoon ground cumin1/4 teaspoon pepperDash hot pepper sauce1 prebaked 12-inch thin pizza crust1 cup frozen corn, thawed1 can (14-1/2 ounces) diced tomatoes, drained3/4 cup shredded sharp cheddar cheese3/4 cup shredded pepper Jack cheese
Preparation
In a small nonstick skillet, cook onion in oil over low heat for 15-20 minutes or until onion is golden brown, stirring occasionally.
Meanwhile, preheat oven to 450°. In a food processor, combine beans, salsa, barbecue sauce, parsley, garlic, cumin, pepper and pepper sauce; cover and process until pureed.
Place crust on a baking sheet; spread with bean mixture. Top with caramelized onions, corn, tomatoes and cheeses. Bake 8-10 minutes or until edges are lightly browned and cheese is melted.
