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Mexican Pizza

Yield Makes 6 servings

Ingredients

  • 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

Nutrition Information

  • calories 448
  • caloriesfromfat 46 %
  • protein 8.4 g
  • fat 23 g
  • satfat 7 g
  • carbohydrate 48 g
  • fiber 4.5 g
  • sodium 738 mg
  • cholesterol 23 mg

How to Make It

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

  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.

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

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