Fork and Knife Salad Pizza

• 1 container refrigerated pizza-crusts dough
• 1 large tomato
• 1 can red kidney beans
• 1 tsp. olive or salad oil
• 1/2 tsp. chili powder
• 1 jar medium-hot taco sauce or salsa
• 2 c. thinly sliced iceberg lettuce
• 1 1/2 c. shredded Cheddar cheese
• 1/2 c. sour cream
• 1/4 c. pitted large ripe olives

1. Preheat oven to 425 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan.
2. With fingers, press pizza-crust dough to fit jelly-roll pan.
3. Bake about 15 minutes or until golden brown.
4. (If dough puffs up, gently press it to pan with spoon.)
5. Meanwhile, coarsely chop tomato.
6. In small bowl, mix kidney beans with olive or salad oil and chili powder.
7. Remove baked pizza crust from pan and place on large cutting board for serving.
8. Spread taco sauce over pizza crust.
9. Arrange sliced iceberg lettuce, kidney-bean mixture, shredded Cheddar cheese, and chopped tomato in diagonal rows across pizza crust to cover, making 2 or 3 rows of each item.
10. Spoon sour cream between several rows; sprinkle sour cream with sliced olives.

tomato, red kidney beans, olive, chili powder, taco, cheddar cheese, sour cream, olives

Taken from www.delish.com/recipefinder/fork-knife-salad-pizza-1802 (may not work)