Two-Bean Veggie Pizza

• 1 medium onion, sliced
• 2 teaspoons canola oil
• 3/4 cup canned kidney beans, rinsed and drained
• 3/4 cup canned black beans, rinsed and drained
• 1/2 cup salsa
• 1 tablespoon hickory smoke-flavored barbecue sauce
• 1 sprig fresh parsley, stems removed
• 1 small garlic clove, peeled and halved
• 3/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• Dash hot pepper sauce
• 1 prebaked 12-inch thin pizza crust
• 1 cup frozen corn, thawed
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 3/4 cup shredded sharp cheddar cheese
• 3/4 cup shredded pepper Jack cheese

1. In a small nonstick skillet, cook onion in oil over low heat for 15-20 minutes or until onion is golden brown, stirring occasionally.
2. Meanwhile, preheat oven to 450u0b0. In a food processor, combine beans, salsa, barbecue sauce, parsley, garlic, cumin, pepper and pepper sauce; cover and process until pureed.
3. Place crust on a
4. ; 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.

onion, canola oil, kidney beans, black beans, salsa, hickory smokeflavored, parsley, garlic, ground cumin, pepper, hot pepper, crust, frozen corn, tomatoes, cheddar cheese, shredded pepper

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