Taco Pan Pizza
|Refrigerated pizza crust||10 Ounce (1 tube)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Minced fresh cilantro/Parsley||2 Tablespoon|
|Jalapeno pepper||1 , seeded and chopped|
|Chili powder||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Ripe avocado||1 Medium, peeled and cubed|
|Lime juice||2 Teaspoon|
|Tomatoes||2 Medium, chopped|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Sliced ripe olives||1⁄3 Cup (5.33 tbs)|
|Shredded mexican cheese blend/Cheddar cheese||4 Ounce (1 cup)|
Unroll pizza dough and place in a greased 15-in x 10-in x 1-in baking pan; flatten dough and build up edges slightly.
Prick dough several times with a fork.
Bake at 425° for 10-11 minutes or until lightly browned.
Cool on a wire rack.
Meanwhile, in a bowl, combine the sour cream, mayonnaise, cilantro, jalapeno, sugar, chili powder, salt and cumin.
Spread over cooled crust.
Toss avocado with lime juice; arrange over sour cream mixture.
Sprinkle with tomatoes, onions, olives and cheese.
Refrigerate until serving.
Cut into squares.