Cinco De Mayo Pizza

2 tablespoons packaged taco seasoning
1 cup bottled marinara sauce
4 (8-inch) Boboli pizza crusts (see notes)
8 tablespoons fresh parmesan cheese, grated
2 cups cooked frozen chicken or beef fajita meat,

thawed and cut in bite-size pieces (see notes)
1 cup fresh corn kernels (see notes)
4 scallions, trimmed and sliced
3 cups pepper Jack cheese, grated
4 tablespoons bottled sliced jalapeños, drained (optional)

Preheat the grill to high or the oven to 375 F.

Stir taco seasoning into marinara sauce and heat to warm for 50 seconds on High (100 percent power) in microwave. Spread over pizza crusts. Sprinkle each one with parmesan cheese. Add chicken or beef, dividing among the four pizzas. Top with corn, scallions and pepper Jack. Add jalapeños if desired. If grilling, reduce the heat from high to the lowest setting. Place the pizzas directly on the grill, cover and cook 5 to 6 minutes. Be sure the crust does not burn; it is only necessary to crisp the crust, warm the ingredients and melt the cheese. If using the oven, place directly on the rack and bake 5 to 6 minutes or until the crust is crisp and the cheese is melted. Remove with a large spatula, place on a cutting board and using a sharp knife, cut into wedges. Serve immediately.

Makes 4 individual pizzas.

Notes: Boboli 8-inch pizza crusts are sold 2 per package. Or you could use French Meadow Bakery's frozen thin pizza crusts, sold at Whole Foods Market in Highland Park. If using frozen crusts, cooking time may take a few more minutes.

Cooked chicken or beef fajita meat can be purchased frozen in many stores or at your favorite Mexican restaurant.You could add another topping choice such as cooked ground taco meat.

Fresh corn kernels cut from the cob give a better texture,