South-of-the-Border Pizza

1 pound pizza dough, store-bought or homemade

1 cup salsa (mild, medium or hot) or picante sauce

1 (15-ounce) can black beans, drained and rinsed

1-2 cups fresh or frozen corn kernels, thawed (if frozen) and drained

1-2 cups grated regular or reduced-fat Monterey Jack or Cheddar cheese, or "taco" blend sold in bags in supermarket

Optional extras

1 can (2.25 ounces) sliced black olives, drained

2 scallions, trimmed and chopped (white and green parts)

¼

-½

cup chopped fresh cilantro

½

bell pepper (any color), chopped small

Heat the oven to 450 degrees. Sprinkle a cookie sheet with cornmeal to prevent the pizza from sticking.

On a floured surface, roll out the pizza dough into an irregular rectangle, maybe 14 inches long and 10 inches wide. Or aim for a 12- or 13-inch circle. Gently transfer to the prepared baking sheet.

Spoon salsa over the dough, leaving the edge bare. You may not use it all. Sprinkle on the remaining ingredients, using whatever optional toppings you prefer and ending with cheese.

Bake until the exposed crust is golden and the cheese is melted, 15-20 minutes.

Serves four.

Marialisa Calta