1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 cups shredded Mexican cheese blend, divided
Press dough into a greased 15x10x1-in. baking pan. Bake at 425° for 4-6 minutes or until crust just begins to brown.
Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute or until crisp-tender. Add the beans and tomatoes; bring to a boil. Cook, uncovered, for 2 minutes or until heated through; drain.
Sprinkle 2/3 cup cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.
Editor's Note: A combination of Monterey Jack and cheddar cheeses may be substituted for the Mexican-blend cheeses.