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.
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.