Santa Fe Nacho Pizzas

• 1 can (10.8 Oz. Size) Refrigerated Dough For Large Flaky Biscuits
• 3 Tablespoons Black Bean Dip (can Use A Can Of Black Beans As Alternative)
• 1/4 cups Thick And Chunky Salsa
• 2 Tablespoons Canned Green Chilies; Chopped
• 2 whole Green Onions, Chopped
• 2 Tablespoons Ripe Olives; Sliced
• 1/4 cups Monterey Jack & Cheddar Cheese Blend; Shredded
• 1 Tablespoon Fresh Cilantro, Chopped

1. 1.
2. Pre-heat oven to 350 degrees.
3. 2.
4. Open biscuit dough and separate each biscuit.
5. Press or roll each biscuit into 5-inch circles and place on a parchment lined baking sheet.
6. (Ive found its easiest to flatten the biscuits between two pieces of wax paper.)
7. 3.
8. Spread bean dip over dough.
9. (Alternative: I never buy black bean dip since its like triple the cost a can of black beans.
10. A simple alternative is to drain a can of black beans and mash them into a consistency youre happy with.
11. Then you simply add cumin and chili powder to taste.
12. I also add the whole can of green chilies to the beans for some extra kick.)
13. 4.
14. Top with salsa, chilies, onions and olives.
15. Sprinkle with cheese and cilantro.
16. 5.
17. Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted.

black bean, chunky salsa, green chilies, green onions, olives, cheddar cheese, fresh cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/santa-fe-nacho-pizzas/ (may not work)