nutritional information

Per Slice:

  • 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
Gluten-Free

Pico de Gallo Pizza

Makes 2 11-inch round pizzas or 1 large rectangular pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
  • 2 cups fresh tomato salsa (from the refrigerated section)
  • 1 par-baked Gluten-Free Pizza Crust
  • 1¼ cups queso blanco
  • 1 cup frozen fire-roasted corn, thawed
  • 1 avocado, sliced
  • 1 cup chopped watercress or lettuce

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.

March 2014 p.80

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