Tostada Pizza

Tonight, in honor of Sameer's return from NYC, I'm making this tostada pizza recipe loosely based the tostada pizza served at California Pizza Kitchen.

Ingredients:
1 pizza crust
3/4 cup ranch dressing
1/2 cup mozzarella, shredded
1/2 cup cheddar/pepper jack cheese blend, shredded
1 (15 oz) can refried black beans
1/2 cup salsa
4 oz black olives, sliced
1/2 cup fresh tomatoes, diced
2 tbs scallions, chopped
2 tbs tortilla strips
1/2 cup chilled iceberg or romaine lettuce, chopped (I use romaine since it has more nutritional value)
1 cup chicken strips, cooked (optional -- I use Morningstar chik'n strip meal starters, sautéed in olive oil.)

Directions
Preheat oven to 425 degrees F.
Prepare your pizza crust and stretch it over a pizza pan or stone.  I made a whole wheat pizza crust for this (recipe to follow), but any dough (e.g., Pillsbury premade pizza dough) also works.  Top with ranch dressing.  I use the ranch dip I make (recipe to follow), but any bottled ranch dressing also works.  Mix refried black beans with salsa.  If you cannot find refried black beans, use a regular drained can of black beans and mix it in a food processor with the salsa.  Top pizza with the black bean mixture -- it will likely mix with the ranch dressing and that is okay.  Top with mozzarella, cheddar/jack cheese mixture, tomato, black olives, scallions, and chicken strips.  Cook in preheated oven for 15-20 minutes (or however long your pizza crust packaging dictates to make crust golden and slightly crispy).  Remove cooked pizza from the oven, top with tortilla strips (I just break up some yellow corn tortilla chips by hand) and chopped lettuce, and serve.