Pinto Pizza Ole`

2 c Cooked Idaho Pinto Beans

-- divided 1 lb Ground beef

1 c Chopped onion, divided

8 oz Tomato sauce

2 ts Chili powder

1 t Cumin

1/2 ts Salt

1 lb Frozen bread dough -- thawed

1/2 c Chopped green pepper

1/2 lb Grated Monterey Jack

Red pepper flakes -- to taste Guacamole -- (recipe below)

To make this pizza meatless, omit the beef and increase the beans to 3 cups, mashing 2 cups. Mash 1 cup of the beans; set aside remaining cup. Brown beef with 1/2 cup onion in large skillet. Stir in mashed beans, tomato sauce, chili powder, cumin and salt. Simmer 10 minutes. Pat or roll dough to cover bottom of greased 14-inch pizza pan. Spread with bean-beef mixture. Top with remaining onion, green pepper, reserved whole beans and cheese. Sprinkle with red pepper flakes. Bake in pre-heated 400-degree F oven for 15 minutes or until crust is browned. Cut into wedges. Top each serving with a dollop of guacamole. Guacamole: Mash 1 medium avocado with 1 clove minced garlic and 1 tablespoon lemon juice. Add liquid red pepper sauce and salt to taste. Stir in 1/4 cup chopped tomatoes. Cover with plastic and chill until ready to serve. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>