Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) prepared black bean dip

  2. 1 large (10-ounce)

  3. thin pizza crust

  4. 1/2 cup(s) shredded Mexican cheese blend

  5. 1 ripe avocado , cut into chunks

  6. 2 tablespoon(s) fresh lime juice

  7. 2 cup(s) shredded romaine lettuce

  8. 1/4 teaspoon(s) grated lime peel

  9. 1 medium tomato , chopped

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for covered, direct grilling on medium. (Or preheat oven to 450 degrees F.)

  2. Spread black bean dip evenly on crust, leaving 1/2-inch border; sprinkle with cheese. Place crust on hot grill rack; cover and grill until grill marks appear, 8 to 9 minutes. (Or place crust on ungreased cookie sheet. Bake 8 to 10 minutes or until cheese melts.)

  3. Meanwhile, gently stir avocado with 1 tablespoon lime juice. Toss romaine with lime peel and remaining juice.

  4. Top cooked pizza with romaine mixture and tomato, then with avocado.


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