1thinprecooked pizza shell (I get mine at a local gourmet shop. They are The Pizza Gourmet, Wood Grilled Pizza crusts, but any thin crust you like will do)
4slicesbaconcooked crisp and crumbled
1cshredded Monterrey Jack cheese
fresh cracked pepper
Heat the broiler in the oven. Roast and char the peppers, turning every couple minutes, under the broiler until the skin is lightly charred. Put the peppers in a ziploc bag and let them steam 5 minutes. Remove the skins and seeds, and slice into 1/4-inch slices.
Heat oven to 425F with a pizza stone in the oven. Heat an additional 10 minutes to make sure the stone is well heated.
Remove the stone from the oven. Working quickly, spread the Cilantro Pesto on the crust. Layer the sliced peppers, bacon, onions, and cheese. Put the stone with the pizza in the oven and bake ~10 minutes until cheese is melty and lightly browned.
Remove pizza from the oven and slice into 6 slices. Serve with a slice of avocado on each slice and a little fresh cracked pepper sprinkled over. Yield: 6 slices.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!