This Fresh Salsa and Cream Cheese Pizza is a perfect lunch or party appetizer. This veggie pizza features salsa sprinkled over top a layer of garlic-infused cream cheese, topped with avocado slices with a crust made from refrigerated crescent dough.
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: veggie pizza
1package(8 oz.) refrigerated crescent rolls
1package(8 oz.) cream cheese, softened
1/4cupchopped fresh cilantro, divided
3Roma tomatoes, seeded and diced
1/4cupseeded and diced green bell pepper
2Tablespoonspeeled and diced red onion
juice from half a lime
Salt and black pepper, to taste
1ripe avocado, peeled, pitted and thinly sliced
Preheat the oven to 375°F. Unroll the crescent dough and place on a baking stone or a large parchment lined baking sheet. Pinch the seams to seal, then roll the dough until thin and into a large rectangle. (Alternatively, you can separate the dough triangles and arrange into a circle with the points in the center and wide ends toward the outer edge. Then spread the triangles so the sides meet and roll to create a round pizza while pinching the seams together.) Place in the preheated oven and bake for 10-12 minutes, or until golden. Remove from the oven and let cool completely.
In a small bowl, mix together the cream cheese, garlic powder and 2 Tablespoons of the cilantro. Spread evenly over the surface of the cooled crescent dough crust.
In a medium bowl, toss together the tomatoes, green bell pepper, red onion lime juice and remaining cilantro. Season with salt and pepper, to taste. Sprinkle evenly over the cream cheese layer. Top with the avocado slices. Slices into squares and serve.