2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon prepared Dijon-style mustard
1 (10.75 ounce) can crushed pineapple juice
2 (14 ounce) cans kidney beans
3 tablespoons vegetable oil
1 1/2 cups sliced mushrooms
2 cups sliced onion
1 cup sliced green bell pepper
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (8 ounce) can chopped green chile peppers
1 (16 ounce) can tomato sauce
1 (8 ounce) can sliced mushrooms
Heat oil in a large skillet over medium heat. Place garlic slices on one side of each pizza. Cook over medium heat for 2 to 3 minutes, stirring frequently. Remove from heat. Stir in 1 tablespoon olive oil, mustard, pineapple juice, beans, oil, mushrooms and onion. Pour sauce over pizza.
Cover pizza with foil and refrigerate overnight.