California Club Pizza

• 1 tablespoon cornmeal
• 1 portion (1 lb.)
• 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

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 450u0b0 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.

cornmeal, portion, bacon, shredded romaine, mayonnaise, lime juice, fresh cilantro, alfalfa sprouts, tomato, avocado

Taken from www.tasteofhome.com/recipes/california-club-pizza/ (may not work)