Southwest Salsa Pizza Recipe
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Southwest Salsa Pizza

1 package (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1 clove garlic, pressed
cup fresh cilantro, divided
3 plum tomatoes, seeded and chopped
cup green bell pepper, seeded and chopped
2 tablespoons red onion, chopped
Salt and ground black pepper to taste
1 ripe avocado, peeled, seeded and sliced

Preheat oven to 350F. Unroll crescent roll dough and divide into triangles. Arrange triangles in a circle on 13" baking stone with narrow ends toward center. Roll dough into a 12-inch circle. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.

Place cream cheese in 1-Qt. bowl. Press garlic and snip cilantro. Add garlic and 2 tablespoons cilantro to cream cheese; mix well. Spread cream cheese mixture evenly over top of crust.

Chop tomatoes; place in bowl.

Coarsely chop green pepper and onion; add to tomatoes with remaining cilantro. Season with salt and pepper mix gently.

Spoon salsa over cream cheese mixture. Cut crosswise through avocado to center; gently twist halves to separate. Remove peel and seed. Cut each half in two.

Slice avocado; arrange over top of pizza. Slice and serve.

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