Tex-Mex Pizza
Yield
6 servingsPrep
20 minCook
14 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | inch |
pizza crust dough
|
* |
| 2 | large |
tomatoes
diced |
|
| 1 | tablespoon |
jalapeño pepper
chopped |
|
| 4 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | cups |
cheddar cheese
shredded |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 1 | each |
avocados
chopped |
|
| ½ | cup |
sour cream
|
|
| ¼ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | inch |
pizza crust dough
|
* |
| 2 | large |
tomatoes
diced |
|
| 15 | ml |
jalapeño pepper
chopped |
|
| 4 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| 1 | each |
avocados
chopped |
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
parsley leaves
chopped |
|
Directions
Spoon tomatoes over pizza dough, leaving a ½ inch border.
Top with jalapenos, garlic and onion.
Sprinkle with cheeses and season with salt and pepper to taste.
Bake in 500 degree oven for 10 to 14 minutes until bottom of crust is golden brown.
Top with avocado, a dollop of sour cream and parsley.
Pass extra sour cream.
