Tex-Mex Chicken-And-Bacon Pizza

• Olive Oil Cooking Spray
• 1 (13.8-ounce) can refrigerated pizza crust
• 1/2 teaspoon ground cumin
• 1 cup black bean-and-corn salsa
• 1 cup (4 ounces) shredded sharp Cheddar Cheese
• 1 cup diced cooked skinless chicken breasts
• 4 slices bacon, diced
• 1/2 red onion, thinly sliced and separated into rings
• 1/2 cup diced seeded plum tomatoes
• 1 cup (4 ounces) shredded mexican four-cheese blend
• 2 small jalapeno peppers, sliced and seeded
• 1 ripe avocado
• 1 lime, halved
• Sour cream
• Chopped fresh cilantro

1. Coat a 14-inch pizza pan lightly with cooking spray.
2. Unroll pizza crust; press or pat onto prepared pan. Lightly coat dough with cooking spray; sprinkle with cumin.
3. Bake at 425u0b0 for 7 minutes or just until crust begins to brown. Remove from oven, and reduce oven temperature to 375u0b0.
4. Spread salsa evenly over crust; sprinkle evenly with Cheddar cheese. Layer with chicken and next 5 ingredients.
5. Bake at 375u0b0 for 9 to 12 minutes or until cheese melts.
6. Slice avocado. Squeeze lime over slices. Arrange slices in a spoke design on pizza; dollop with sour cream, and sprinkle evenly with cilantro.

olive oil, crust, ground cumin, black bean, cheddar cheese, chicken breasts, bacon, red onion, tomatoes, peppers, avocado, lime, sour cream, fresh cilantro

Taken from www.myrecipes.com/recipe/tex-mex-chicken-and-bacon-pizza (may not work)