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)
- Spread avocado pesto on tortilla
- Layer tomato slices and turkey bacon on top
- Grill or bake in oven at 475°F until tomatoes are golden brown in places and the edges of the tortilla are browned
- 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
- Puree all ingredients together in a food processor.
- Add a small amount of cold water if needed to gain desired texture and thickness.
