Black Bean and Chicken Pizza

I found the original version of this recipe for Southwest Black Bean Pizza at Sugar Dish Me. I did of course have to alter it a bit. I used lime juice instead of broth or water. The lime just seemed like it begged to be in there with all those wonderful spices that it seems to go so well with. Of course if I'm going to use lime, I also need to add some cilantro. Not being a big fan of green pepper, I used jalapeno instead. Loved it, but next time may add a little more chicken, don't know yet. It was so good as is, why change it?

3 6" to 7" individual thin pizza crusts
1 15 oz can of black beans, drained and rinsed
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp red pepper
lime juice (other options - chicken or vegetable broth, or water)
dried cilantro
1/2 cup whole kernel frozen corn, thawed
1/2 cup red onion, diced
1 sm jalapeno, chopped fine
1 cup fresh tomato, diced
1/2 cup shredded chicken
1 cup shredded cheddar cheese
sour cream and avocado slices, optional (you could also use guacamole instead of avocado)

If you have a blender/food processor that is up to the task place beans, chili powder, cumin, garlic, black pepper and red pepper. Pulse a few times to make a paste, then beging adding the lime juice, broth or water, one Tbsp at a time until the paste reaches your desired consistency.

Sidenote: my little blender was not up to this task, it can crush ice just fine, but not beans. So I finished mashing mine with a fork - not very paste-like. Okay, now spray (or brush) tops of pizza crusts with olive oil. Spread the bean paste evenly on each crust.

Sprinkle on a pinch of the cilantro on each.

Top with the corn, onion, jalapeno and tomato.

Then add the cheese and chicken. Place directly on oven rack. Bake at 425 degrees, 400 for RV ovens, for about eight minutes or until cheese is melted.

Serve topped with avocado slices and sour cream. Enjoy!