Billard Room Pizzas

[lcsamano]

1 package (16-ounce) fresh sage sausage, Jimmy Dean®
1 (15 1/2-ounce) black beans, rinsed and drained, Goya®
8 ounces roasted garlic tomato sauce, Hunt’s®
2 tablespoons Mexican rice seasoning, Lawry’s®
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
All-purpose flour, for dusting
1 can (13.8-ounce) refrigerated pizza dough, Pillsbury®
1 cup shredded cheddar/Jack cheese blend, Sargento®
1 can (2.25-ounce) sliced ripe olives, drained, Early California®

# Preheat oven to 375 degrees F.
# In a large skillet, brown sausage over medium heat, breaking meat apart with a spoon.
# Drain sausage and discard fat.
# Add beans, tomato sauce, and Mexican rice seasoning.
# Cook over medium heat for 5 minutes, stirring occasionally.
# Add peppers; simmer for 8 minutes more.
# Set aside.
# On a flour-dusted surface, roll dough to fit into a 15-inch round pizza pan.
# Spoon sausage filling around edge of dough.
# Top with cheese and olives.
# Using a pie cutter, begin from the center of the dough making 8 cuts; each will end at the start of the filling.
# This will create 8 triangles.
# Gently lift each triangle over the filling and tuck the tip under the edge of the dough.
# Bake for 20 to 25 minutes or until crust is golden brown.