**7-Layer Dip Pizza**

Dough for 1 medium sized pizza (12-inch)
3/4 cup refried beans
1/2 cup salsa
2 cups mozzarella cheese, shredded
1 cup cheddar cheese, shredded
2 spring onions, chopped
2 small tomatoes, chopped
1 avocado +2 tsp lemon juice, sliced
1/4 cup black olives
Jalapeno peppers if desired
1/2 cup sour cream
2 tsp taco seasoning mix
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Spray a baking sheet or pizza pan with cooking spray. Preheat oven to 425 F(220 C)

On a lightly floured surface, roll dough into a 12-inch circle. Transfer the dough to the pan and build up the edges slightly. If desired, flute the edges.

Prick well with fork, to keep the pizza flat.

Prebake in a 4250F (220C) oven for 10 to 12 minutes or until lightly browned.

Remove dough from oven and spread a layer of refried beans to within 1-inch of edge of pizza dough. If your refried beans are a variety that are more compact heat up the refried beans. A microwave makes for a very evenly done result because they work by heating water in food. Refried beans have considerable water inside, so the method works well for them. Then spread them onto the baked pizza crust. Layer on the salsa, followed by the cheddar and mozzarella cheeses. (For a nice variation, use a bit of pepper jack cheese in the mix if you desire). Sprinkle with chopped spring onions, olives and jalapeno peppers if using. Bake about 12 minutes more or until cheese is melted.

Remove from oven. Top with tomatoes. Slice avocados and sprinkle with 2 tsp lemon juice. Tomatoes and avocados are a traditional Mexican garnish. (Depending on how you like your pizza, you can add fresh or cooked tomatoes after pulling the pizza out of the oven. Or you can put them into the oven a few minutes before it’s done).

Mix 1/2 cup sour cream with 2 tsp of taco seasoning mix. Dollop sour cream on pizza.

Slice and serve.