| 1 tube (13.8 ounces) refrigerated pizza crust dough |
| 1 can (16 ounces) refried beans |
| 3/4 cup chunky salsa |
| 1 envelope taco seasoning |
| 1 1/2 cups grated Mexican-blend cheese |
| 1 bag (10 ounces) shredded lettuce |
| 2 Roma tomatoes, diced |
| 1 1/2 cups crushed nacho cheese tortilla chips |
Preheat oven to 400 degrees.
Cover bottom and partially up the sides of a greased 9x13-inch pan with pizza dough. Bake 10–12 minutes, or until light golden brown.
In a saucepan, heat refried beans and salsa together until bubbly. Stir taco seasoning into refried bean mixture. Spread refried bean mixture over baked crust. Sprinkle cheese over beans and bake 5–8 minutes, or until cheese is melted. Layer lettuce, tomatoes, and crushed tortilla chips over top and serve immediately. Makes 5–7 servings.