Mexican-Style Pizzas

Ingredients:
- 4 ready-made individual pizza bases
- 1 tablespoon olive oil
- 7 ounce can chopped tomatoes with garlic and herbs
- 2 tablespoons tomato paste
- 7 ounce can kidney beans, drained and rinsed
- 4 ounces corn kernels
- 1 red onion, shredded
- 3 1/2 ounces reduced-fat cheddar cheese, grated
- 1 large green chili, sliced into rings (this is optional in my house)
- 1-2 teaspoons Tabasco sauce (this is optional in my house)

Preparation:
Preheat the oven to 425 F. Arrange the pizza bases on a cookie sheet and brush them lightly with the oil.
In a bowl, mix together the chopped tomatoes, tomato paste, kidney beans, and corn, and add chili sauce to taste. Season with salt and pepper to taste.
Spread the tomato and kidney bean mixture evenly over each pizza base to cover. Top each pizza with shredded onion and sprinkle with some grated cheese and a few slices of green chili according to taste.
Bake in the oven for about 20 minutes until the vegetables are tender, the cheese has melted, and the base is crisp and golden.
Remove the pizzas from the cookie sheet and serve immediately.