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
Salt
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.
