This may not be the pizza you make for your ultra-sophisticated friends, but it has comfort-food familiarity for those of us who grew up eating Ro-Tel dip.

1. Roll or press pizza dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pans, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°.

2. Combine sauce and drained tomatoes with green chiles. Divide sauce over the two pizzas and spread from the center, leaving one inch around the edges bare.

3. Distribute 1½ cups crumbled processed cheese evenly over each pizza, leaving edges bare. Sprinkle each pizza with mozzarella.

4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. If using pizza pans, place first pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.

5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing. Repeat baking process with second pie.