Bring a bold Tex-Mex twist to pizza night with this vibrant, flavorful creation. Crisp crust meets a colorful mix of fresh vegetables, melty cheddar, and a hint of spice. Topped with creamy avocado, a touch of sour cream, and fresh cilantro, it’s a pizza that’s as lively to look at as it is to eat — perfect for casual dinners or weekend entertaining.
Ingredients
1 uncooked 12-inch thin pizza crust
2 large ripe tomatoes, diced
1 tablespoon finely chopped jalapeño pepper (adjust to taste)
4 green onions, thinly sliced
2 garlic cloves, minced
2 cups shredded cheddar cheese
2 tablespoons grated Parmesan cheese
1 ripe avocado, diced
½ cup sour cream
2 tablespoons fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
Directions
Preheat the oven to 500°F.
Place the pizza crust on a lightly greased baking sheet or pizza stone.
Spread the diced tomatoes evenly over the dough, leaving about a ½-inch border along the edge.
Scatter the jalapeño, minced garlic, and green onions on top of the tomatoes.
Sprinkle the cheddar and Parmesan cheeses evenly, and season with salt and pepper.
Bake for 10–14 minutes, or until the crust is crisp and golden underneath and the cheese is bubbly.
Remove from the oven and top with diced avocado, a dollop of sour cream, and fresh cilantro. Serve immediately, with extra sour cream on the side if desired.
