 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
You can use your favorite store-bought pizza dough or make your own for this West Coast-inspired pie topped with tomato, avocado and sprouts. Ingredients:
1 tablespoon cornmeal |
1 portion (1 lb.) whole wheat pizza dough |
1/2 cup shredded reduced-fat mexican cheese blend |
3 bacon strips, cooked and crumbled |
3 cups shredded romaine |
1/4 cup fat-free mayonnaise |
1 tablespoon lime juice |
3 teaspoons minced fresh cilantro, divided |
1 cup alfalfa sprouts |
1 medium tomato, thinly sliced |
1/2 medium ripe avocado, peeled and cut into 8 slices |
Directions:
1. Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese and bacon. Bake at 450° for 10-12 minutes or until crust is lightly browned.
2. Meanwhile, place romaine in a large bowl. In a small bowl, combine the mayonnaise, lime juice and 2 teaspoons cilantro. Pour over romaine; toss to coat. Arrange over warm pizza. Top with sprouts, tomato, avocado and remaining cilantro. Serve immediately. Yield: 4 servings.
|
|