Chicken Burrito Pizza

For the Pizza
2  tablespoons salsa
1  11-inch pizza crust (I used Trader Joe's whole-wheat)
1  cup lowfat shredded mozzarella
1  4-oz chicken breast, grilled and diced
4  tablespoons black beans
1/2  red onion,  thinly sliced

For the Pico de Gallo
1  large tomato, diced
1  small green chili, diced
1  tablespoon chopped fresh cilantro
1/2 red onion, diced

For the Guacamole
1  large avocado
1  tablespoon chopped fresh cilantro
1/2 red onion, diced
    Juice of 1 lime
    Salt and freshly ground black pepper

Preheat oven to 450F.  Spread salsa evenly over prepared dough, then sprinkle with mozzarella.  Top with chicken, black beans, and onion; bake for 7 to 10 minutes or until edges of crust are golden brown.

Meanwhile, combine tomato, chili, cilantro, and onion in a small bowl; season with salt and set aside.  Halve avocado, remove pit, and scoop flesh into another small bowl.  Mash avocado with a fork; mix in cilantro, onion, and lime juice.  Season with salt and pepper.

Remove pizza from oven, cut into 12 slices, and place on a serving tray.  Top with pico de gallo and guacamole.