Extra virgin olive oil
1 can black refried beans
1 package Uncle Ben's 90 second Spanish rice
1 - 6 pack of chorizo (Spanish pork sausage found in the sausage section of most grocery stores)
1 1/2 packages reduced fat 4 cheese Mexican (I use Sargento)
1/2 small yellow or purple onion, diced
3 small bell peppers (red, yellow, and orange)
Salsa and/or light sour cream for toppings if you want.
Cut open the chorizo casings and brown it in a pan like you would ground beef for about 5-7 minutes, stirring constantly, then drain and let cool in a strainer over a bowl to catch the juices (which WILL stain your clothes).
Brush the top of each pizza crust with a thin coat of extra virgin olive oil.
Spread half the refried black beans on one and the other half on the other (like you're icing a cake).
Heat the 90 second Spanish rice. Then, with a fork, spread half the rice over one crust and half over the other crust.
Fork out half the cooked chorizo on one crust and the other half on the other crust.
Sprinkle about half a package of cheese over each pizza.
Sprinkle onions and peppers over each pizza.
Sprinkle about 1/4 of a package of cheese over each pizza.
Bake at 450 for 10 minutes.
I love to top my Mexican pizza with a little bit of light sour cream to off-set the heat of the chorizo. Some people in my family also like to add a little salsa to the top, as well. It's up to you how you enjoy this delicious pizza!!