Bean & Salsa Stuffed Pizza

• 1 package (15 ounces) refrigerated pie pastry
• 1 envelope taco seasoning, divided
• 1 cup refried beans
• 1/3 cup chopped onion
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (4 ounces) chopped green chilies, drained
• 1 cup chunky salsa
• 1 cup shredded Mexican cheese blend, divided
• 1 teaspoon canola oil
• Sour cream and additional salsa, optional

1. Preheat oven to 400u0b0. On a work surface, unroll one pastry sheet. Roll into a 12-in. circle. Transfer to an ungreased 12-in. pizza pan.
2. Reserve 1 tablespoon taco seasoning for topping. In a small bowl, mix refried beans and remaining taco seasoning; spread over pastry to within 1 in. of edge. Top with onion, black beans, chilies and salsa. Sprinkle with 3/4 cup cheese.
3. Unroll remaining pastry sheet; roll into a 13-in. circle. Place over cheese. Trim, seal and flute edge. Cut slits in top. Brush top with oil; sprinkle with reserved taco seasoning.
4. Bake 15-17 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. If desired, serve with sour cream and additional salsa.

refrigerated pie pastry, taco, beans, onion, black beans, green chilies, chunky salsa, cheese blend, canola oil, sour cream

Taken from www.tasteofhome.com/recipes/bean-salsa-stuffed-pizza/ (may not work)