Mexican Pizza

1 can Pillsbury refrigerated thin crust pizza dough (or your own pizza dough recipe

to cover a standard rectangular baking sheet)

1 can refried beans (I use black refried beans)

½ pound ground meat of choice

1 small white onion

1 small Poblano pepper

1 Roma tomato

2 sprigs of green onion

½ cup shredded Mozzarella cheese

½ cup shredded Colby Jack cheese

4 ounces of Queso Fresco cheese

¼ cup green salsa

Cumin

Paprika

Garlic Powder

Black Ground Pepper

Preheat oven to 400 degrees F. Brown meat and diced onion and Poblano pepper in a skillet until onions are transparent and meat is cooked through (about 10 minutes). Season meat mixture with 1 tablespoon Cumin, 1 tablespoon Paprika and garlic powder and ground pepper to taste. Unroll dough on baking sheet and cook for 5 minutes or just until it begins to hold its shape (you do not want it to brown at this point) and remove from oven. Mix refried beans with salsa. Chop green onion to desired consistency and dice queso fresco and tomato into small cubes. Assemble pizza. Flip the dough on the backing sheet and spread the bean mixture on dough leaving a half-inch crust (I usually have leftover bean mixture). Sprinkle mozzarella cheese evenly on bean mixture. Evenly distribute meat, onion, Poblano pepper, and queso fresco until the pizza is well covered. Add the tomato and green onion to the pizza until evenly distributed and cover everything with the Colby Jack cheese. Put pizza in oven and cook for an additional 10 minutes or until exposed crust turns a light buttery gold. Cut into 18 square pieces and enjoy!