Ingredients
1 tablespoon cornmeal1 portion (1 lb.) Whole Wheat Pizza Dough1/2 cup shredded reduced-fat Mexican cheese blend3 bacon strips, cooked and crumbled3 cups shredded romaine1/4 cup fat-free mayonnaise1 tablespoon lime juice3 teaspoons minced fresh cilantro, divided1 cup alfalfa sprouts1 medium tomato, thinly sliced1/2 medium ripe avocado, peeled and cut into 8 slices
Preparation
Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese and bacon. Bake at 450° for 10-12 minutes or until crust is lightly browned.
Meanwhile, place romaine in a large bowl. In a small bowl, combine the mayonnaise, lime juice and 2 teaspoons cilantro. Pour over romaine; toss to coat. Arrange over warm pizza. Top with sprouts, tomato, avocado and remaining cilantro. Serve immediately.
