Queso Fundido Mexican-Style Pizza

Roll out the pastry onto a floured surface until it reaches a 12x12 inch square. Cut into four 6-inch squares. Transfer to parchment lined baking sheets. With a butter knife score a 1/4-inch frame around each square of pastry. Don't cut all the way through. Brush pastry squares all over with a beaten egg and set aside.

In a skillet heat olive oil over medium heat. Add onion and garlic and cook about 3 minutes or until tender. Remove from heat; stir in beans, lime juice, and water.

Transfer mixture to a food processor or blender. Cover and pulse until mixture is spreadable.

In an ungreased skillet cook chorizo over medium-high heat about 5 minutes or until fully cooked, using a wooden spoon to break up chorizo.

Spread the inside of each pastry square with black bean mixture, leaving the borders free.

Top with cheese and chorizo and if desired, a few jalapeño slices. Repeat with remaining puff pastry squares and ingredients to make more pizzas.

Bake for about 12 to 15 minutes until rising and they start to brown.

Transfer pizzas to cutting bard; let cool for 1 minute. Top with avocado slices and sprinkle with cilantro.