2 pizza crusts
1 teaspoon olive oil
4 sweet peppers; green, red, orange and yellow, cut in strips
2 medium onions, sliced
1 teaspoon minced garlic
4 teaspoons fajita seasoning mix
1 16 ounce jar salsa
1 15 ounce can whole kernel corn
1 15 ounce can black beans, rinsed and drained
1 8 ounce package shredded cojack cheese
Preheat oven to 425F. Set out pizza shells on pizza pans. In a large skillet with lid, heat oil over medium high heat; saute peppers, onions and garlic until tender crisp. Stir in fajita seasoning mix; cook an additional 1 to 2 minutes. Remove from heat. Meanwhile, in a mixing bowl, stir together salsa, corn and black beans. Spread half of sauce mixture on each pizza shell. Top each with half the sauteed pepper and onion mixture and half the cheese. Bake in the preheated oven for 15 to 20 minutes, or until crust is crisp and cheese is melted and just beginning to brown. If desired, top with guacamole and sour cream. 16 appetizers.
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