SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Grilled Mexican Pizza

Yield: 8 slices Start to Finish 20 mins


  • 1 12 inch package pizza thin crust (such as Boboli)
  • 1 avocado, peeled and sliced
  • 1 tablespoon  vegetable oil
  • 1 tablespoon  fresh lime juice
  • 1 teaspoon  ground cumin
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  cracked black pepper
  • 2 large tomatoes, sliced
  • 1 1/2 cups  shredded pepper-jack cheese
  • 6 slices bacon, cooked and crumbled
  • 1/3 cup  sliced green onions


1. Heat grill with cover. Grill pizza crust, top side down, over low* coals, about 4 minutes.

2. Meanwhile, combine avocado, oil, lime juice, cumin, salt, and pepper in bowl.

3. Remove crust from grill. Top with tomatoes, leaving 1-inch border, and sprinkle with cheese. Grill, covered, about 4 minutes or until cheese is melted and crust is crisp. Top with avocado mixture, bacon, and green onions. Makes 8 slices.


  • To test for low heat, you should be able to hold your hand over the coals at the height of the food for 6 seconds before you have to pull away.

Nutrition Facts

  • cal.(kcal)265,
  • Fat, total(g)16,
  • chol.(mg)27,
  • sat. fat(g)6,
  • carb.(g)21,
  • pro.(g)11,
  • sodium(mg)467,
  • Percent Daily Values are based on a 2,000 calorie diet