Cook onion and garlic in 10" skillet, stirring occasionally, until onion is tender, about 4 minutes. Stir in pace, beans, cumin, and basil. Simmer 2 minutes. Spread evenly over crust. Arrange bell pepper over bean mixture. Sprinkle with monterey jack cheese. Bake in preheated 425 oven for 15 minutes. Cut into wedges to serve. Serve with additional pace, if desired.