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Mexican Pizza





Yields
Makes 6 servings

 1 cup lightly packed chopped fresh cilantro
 1/4 cup grated parmesan, romano, or dry jack cheese
 2 tablespoons olive oil
 1 teaspoon chopped fresh ginger
 1 clove garlic
 2 teaspoons lemon juice
  Salt
 1 baked pizza crust (16 oz., 12 in. wide)
 1/2 cup thick tomato salsa
 1 cup shredded jack cheese
 1 can (2 1/4 oz.) sliced ripe olives, drained
 1/4 to 1/2 cup canned sliced jalapeños, drained
 1 firm-ripe avocado (6 oz.), peeled, pitted, and sliced
Step 1
1

In a blender or food processor, smoothly purée cilantro, parmesan cheese, oil, ginger, garlic, and lemon juice. Add salt to taste.

Step 2
2

Set pizza crust in a 12-inch pizza pan (or on a 12- by 15-in. baking sheet). Spread salsa evenly over crust. Drop cilantro pesto by the spoonful evenly over the pizza. Sprinkle with jack cheese, olives, and jalapeños to taste.

Step 3
3

Bake in a 425° oven until cheese is bubbly, about 20 minutes.

Step 4
4

Peel, pit, and slice avocado. Lay avocado slices on hot pizza. Cut into wedges.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories448
% Daily Value *
Total Fat 23g30%

Saturated Fat 7g35%
Cholesterol 23mg8%
Sodium 738mg33%
Total Carbohydrate 48g18%

Dietary Fiber 4.5g17%
Protein 8.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.