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A fresh, healthy fiesta for your mouth – spicy, tangy, sweet and creamy with a cool luscious burst of avocado.

Prep time: 20 minutes; Cook time: 10 minutes; Total time: 30 minutes. Yield: One pizza, serves 4, ¼ pizza or 2 slices per serving

Ingredients:

For Avocado Salad:

2 avocados, sliced

1 tbsp. fresh mint, chopped fine

1 tbsp. fresh cilantro, chopped fine

1 tbsp. fresh lime or juice of 1 lime

1 tbsp. olive oil

TT salt and pepper

For Cilantro Pesto:
¼ cup pepitas (pumpkin seeds), shelled and toasted
1 cup fresh cilantro
1 clove garlic
1 lime, zest and juice
¼ cup olive oil
TT salt and pepper

For Pizza Filling:

½ onion, diced medium

1 red or yellow pepper, diced medium

½ jalapeno pepper, diced fine

1 mango, diced medium

½ cup black beans, cooked (rinsed if canned)

½ tsp. each cumin and oregano

Additional ingredients:

1 whole wheat pizza crust, store bought or homemade

½ cup Queso Fresco cheese, crumbled
1 cup Monterey Jack cheese, shredded

Instructions:

1. Preheat oven to 400°

2. Combine ingredients for Avocado Salad, toss gently and set aside.

3. Combine all ingredients for Cilantro Pesto except olive oil in food processor, and pulse until finely chopped. With food processor running, slowly stream in olive oil to form a loose paste.

4. For filling – sauté the onions and peppers in olive oil until soft. Add the mango, black beans, spices, salt and pepper and continue cooking until heated through.

5. Assemble pizza – spread Cilantro Pesto on pizza crust, then cover with filling. Sprinkle the Queso Fresco and the Monterey Jack cheeses over filling.

6. Bake in oven until cheese is melted (about 10-15 minutes).

7. Remove from oven and spread Avocado Salad on top in attractive pattern.

8. Cut pizza into 8 slices and serve 2 slices per person.

Recipe by Donna Parang

Date: 1/30/2014

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