South-Of-The-Border Pizza

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6 (7-inch) pita bread rounds, unsplit

Vegetable cooking spray

1 (16-ounce) can fat-free refried beans

1 (4.5-ounce) can chopped green chiles, drained

1/2 cup diced tomato

1/4 cup sliced ripe olives

3/4 cup (3 ounces) preshredded Mexican 4-cheese blend (a blend of Monterey Jack, cheddar, queso quesadilla, and asadero cheeses)

1 1/2 cups thinly sliced iceberg lettuce

6 tablespoons nonfat sour cream

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