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MEXICAN PIZZA

4 small Italian flat breads (any brand works well)
15-oz. can refried beans
3 medium plum tomatoes, diced
1 small green bell pepper, seeded and chopped
4 green onions, minced
2 cups shredded Monterey jack cheese
1/2 cup fresh cilantro, chopped
Chopped hot pepper (optional)
2 cloves garlic, thinly sliced (optional)
your favourite salsa

Spread 1/4 can of refried beans over each piece of Italian flat
bread. Top with 1/2 cup of shredded Monterey jack. Top each pizza
with tomatoes, green peppers, onions and cilantro. You can also
add sliced garlic and hot peppers if you wish.

Bake preferably on terracotta tiles in an oven preheated to 425
degrees F. for 15 minutes, or until cheese is melted and bubbling.
Serve cut in wedges with salsa dribbled over top.

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