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Pico de Gallo Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

Ingredients: 

Ingredients: 

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2 cups fresh tomato salsa (from the refrigerated section)
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1 par-baked Gluten-Free Pizza Crust
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1¼ cups queso blanco
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1 cup frozen fire-roasted corn, thawed
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1 avocado, sliced
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1 cup chopped watercress or lettuce

Instructions: 

1. Preheat oven to 425°F.

2. Spread tomato salsa over par-baked crust. Top with queso blanco and fire-roasted corn.

3. Bake 5 to 7 minutes, or until toppings are hot and cheese begins to brown, then garnish with avocado and watercress or lettuce.

Nutrition Information: 

Calories: 
288
Protein: 
6 g
Total Fat: 
12 g
Saturated Fat: 
3 g
Carbohydrates: 
41 g
Cholesterol: 
9 mg
Sodium: 
239 mg
Fiber: 
4 g
Sugar: 
2 g
Yield: 
Makes 2 11-inch round pizzas or 1 large rectangular pizza