INGREDIENTS:2 cups cooked black beans
2 cups prepared salsa
4 California Avocados
¼ cup lemon juice
unbaked cornmeal pizza shell (recipe follows)
1 lb., 8 oz. hot pepper jack cheese, shredded
for garnish, chopped cilantro

Cornmeal Pizza Dough (yields 3 lbs., 4 12-inch shells):
2 Tbsp. sugar
2 cups water, 110¦F
½ oz. dry yeast
4 ½ cups all-purpose flour
2 cups cornmeal
2 tsp. salt
½ cup olive oilDIRECTIONS:Mix beans and salsa; reserve. Just before service, dice avocados; toss with lemon juice.

Per order:
Spread pizza shell with 1 cup black bean mixture; sprinkle with 1 cup avocado, then 1 ½ cups shredded cheese. Bake at 500¦F until crust is browned and cheese is melted, about 10 minutes. Garnish with cilantro. Cut into 8 slices.

For Cornmeal Pizza Dough:
Dissolve sugar in water;dissolve yeast in mixture. Let stand 5 minutes. Combine 4 cups flour, cornmeal and salt; add yeast mixture and oil. Beat until soft dough forms. Knead dough, adding remaining flour as necessary. Proof dough until double in bulk; punch down. Shape dough into ball. Divide dough into fourths; shape each into pizza shell.SERVINGS:4 12-inch pizzasPHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION