Pico de Gallo Pizza

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

  • 2Servings

Ingredients

  • 2 cups fresh tomato salsa (from the refrigerated section)
  • 1 par-baked Gluten-Free Pizza Crust
  • 11/4 cups queso blanco
  • 1 cup frozen fire-roasted corn, thawed
  • 1 avocado, sliced
  • 1 cup chopped watercress or lettuce

Preparation

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
  • Carbohydrate Content: 41 g
  • Cholesterol Content: 9 mg
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 239 mg
  • Sugar Content: 2 g