with Jonathan Rollo + Kristi Ritchey
source: http://chefsinsight.com/jonathan-rollo-kristi-ritchey/

BLT thin-crust pizza

  • 1/3 c. grilled turkey bacon, chopped
  • 1 large fresh roma tomatoes, thinly sliced
  • 3/4 c. fresh romaine lettuce, shredded
  • 1 oz. parmesan cheese
  • 3 oz. avocado pesto spread (see recipe)
  • 1 10-in. whole wheat tortilla (lower cal, trans fat-free)
  1. Spread avocado pesto on tortilla
  2. Layer tomato slices and turkey bacon on top
  3. Grill or bake in oven at 475°F until tomatoes are golden brown in places and the edges of the tortilla are browned
  4. Top with lettuce and serve immediately.

Avocado pesto

  • 5 ripe avocados
  • 1/2 tbsp. fresh garlic, minced
  • 1/2 tbsp. chili flakes
  • 1 bunch basil
  • 2 oz. pine nuts
  • Kosher salt, to taste
  • Black pepper, to taste
  1. Puree all ingredients together in a food processor.
  2. Add a small amount of cold water if needed to gain desired texture and thickness.