Pico de Gallo Pizza

• 2 cups fresh tomato salsa (from the refrigerated section)
• 1 par-baked Gluten-Free Pizza Crust
• 1 1/4 cups queso blanco
• 1 cup frozen fire-roasted corn, thawed
• 1 avocado, sliced
• 1 cup chopped watercress or lettuce

1. Preheat oven to 425F.
2. 2.
3. Spread tomato salsa over par-baked crust.
4. Top with queso blanco and fire-roasted corn.
5. Bake 5 to 7 minutes, or until toppings are hot and cheese begins to brown, then garnish with avocado and watercress or lettuce.

tomato salsa, crust, queso blanco, corn, avocado

Taken from www.vegetariantimes.com/recipe/pico-de-gallo-pizza/ (may not work)