Mexican Pizza

• 1 cup lightly packed chopped fresh cilantro
• 1/4 cup grated parmesan, romano, or dry jack cheese
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh ginger
• 1 clove garlic
• 2 teaspoons lemon juice
• Salt
• 1 baked pizza crust (16 oz., 12 in. wide)
• 1/2 cup thick tomato salsa
• 1 cup shredded jack cheese
• 1 can (2 1/4 oz.) sliced ripe olives, drained
• 1/4 to 1/2 cup canned sliced jalapenos, drained
• 1 firm-ripe avocado (6 oz.), peeled, pitted, and sliced

1. In a blender or food processor, smoothly puree cilantro, parmesan cheese, oil, ginger, garlic, and lemon juice. Add salt to taste.
2. Set pizza crust in a 12-inch pizza pan (or on a 12- by 15-in. baking sheet). Spread salsa evenly over crust. Drop cilantro pesto by the spoonful evenly over the pizza. Sprinkle with jack cheese, olives, and jalapenos to taste.
3. Bake in a 425u0b0 oven until cheese is bubbly, about 20 minutes.
4. Peel, pit, and slice avocado. Lay avocado slices on hot pizza. Cut into wedges.

fresh cilantro, romano, olive oil, fresh ginger, clove garlic, lemon juice, salt, pizza crust, tomato salsa, jack cheese, olives, jalapeufos, avocado

Taken from www.myrecipes.com/recipe/mexican-pizza-1 (may not work)