INGREDIENTS
* 1 (10 ounce) can refrigerated pizza crust
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1 tablespoon vegetable oil
* 1/2 cup finely chopped zucchini
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (14.5 ounce) can Italian diced tomatoes, undrained
* 1 1/2 cups shredded Mexican blend cheese, divided
DIRECTIONS
1. Press dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 4-6 minutes or until crust just begins to brown.
2. Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.
FOOTNOTE
A combination of Monterey Jack and cheddar cheeses may be substituted for the Mexican-blend cheeses.