Serve this Mexican pizza with fresh fruit as a light supper.
1 (10-ounce) can refrigerated pizza crust dough
2 cups shredded Cheddar cheese
1 cup chopped tomato, drained
1/4 cup sliced pitted ripe olives
1 (4-ounce) can chopped mild green chilies, drained
1 medium (1/2 cup) onion, chopped
2 tablespoons chopped fresh cilantro or parsley
Heat oven to 425°F.
Press dough onto bottom of greased 12-inch round pizza pan; sprinkle with cheese.
Top with all remaining ingredients except salsa. Bake 15-25 minutes or until crust is golden brown and cheese is melted.
To serve, cut into wedges. Serve with salsa.
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