Preheat the oven to 425 degrees. Prepare the pico de gallo (click here for the recipe).
Mince the garlic and add it to a small pot with the vegetable oil. Heat for 1-2 minutes, or until the garlic begins to soften. Add the refried beans, salsa, and chili powder. Stir until smooth and heat through.
Stretch the pizza dough to fit your pizza pan. If your pan doesn’t have a perforated bottom, par-bake the crust by itself for about 5-7 minutes before topping with the bean mixture (it’s fairly moist). Spread the bean mixture over the dough, top with the corn and cheddar cheese. Bake the pizza for 15-17 minutes, or until the crust is golden brown (if you par-baked the crust, you won’t need to bake as long after it’s topped).
Top with the fresh ingredients: pico de gallo, more fresh cilantro, and a drizzle of sour cream. To drizzle the sour cream, spoon it into a plastic bag (sandwich bag or zip top bag), cut a small hole in the corner, and then squeeze it over the surface of the pizza. Now EAT.
Tacos are awesome because of their mix of hot and cold ingredients. If you don’t like pico de gallo, substitute with fresh, diced tomatoes. If you don’t like cilantro, substitute with cold, finely chopped lettuce. Green onions or avocado would also make excellent toppers.