Preheat oven to 425.
Roll out the pizza dough to 12 inches. Sprinkle a peel or baking pan with cornmeal and place the dough on top.
Combine the enchilada sauce with the refried beans, chili powder, ground cumin and cayenne pepper. Spread the bean mixture in a thin layer making sure to leave 1/2 to 1 inch crust edge.
Sprinkle 1/2 cup of cheese, pinto beans, onion, bell pepper, 1/2 cup of cheese, green chiles, green onions, tomatoes, black olives and queso blaco.
Bake at 425 until the crust is lightly browned and the cheese is bubbly and melted. Allow to cool slightly before serving.