Flying Bat Pizza
1 package (16 ounces) frozen corn, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, finely chopped
1 tablespoon chili powder
1 tablespoon cider vinegar
2 teaspoons olive oil
1 teaspoon ground cumin
2 prebaked 12-inch pizza crusts
2 cups shredded cheddar cheese
2 spinach tortillas (10 inches)
1 can (4-1/4 ounces) chopped ripe olives
Sour cream, optional
Preheat oven to 450°. In a large bowl, combine the first eight ingredients. Transfer half of the mixture to a food processor. Process until blended; spread over crusts. Top with remaining bean mixture; sprinkle with cheese.
For bats, cut three 7-inch strips from edges of each tortilla. Using kitchen shears, cut scallops along the straight edge of each strip. From each center portion, cut three bat faces. Assemble three bats on each pizza. Arrange olive pieces on bats to make eyes and mouths. Sprinkle remaining olives over pizzas.
Bake 10-15 minutes or until cheese is melted. If desired, serve with sour cream.
1 slice: 357 calories, 14g fat (6g saturated fat), 25mg cholesterol, 682 sodium, 42g carbohydrate (2g sugars, 4g fiber), 16g protein