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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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