Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Pizza | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 Unbaked pizza dough shells, 12-inch
- Olive oil - 1/4 cup or as needed
- 6 Tbsp Garlic, finely chopped
- 2 Cups Tomatillo or tomato salsa
- 4 California Avocados
- 2 Cups Corn kernels, fresh or canned
- 2 Cups Green onion, thinly sliced
- 1 Cup Red bell pepper, diced
- 1 Cup Anaheim chili, diced
- 4 Cups Feta cheese, crumbled
- ¼ Cup Fresh oregano, chopped
- =
Directions
Brush pizza dough shell with olive oil; sprinkle with 1-1/2 tablespoons garlic.
Spread with 1/2 cup salsa; sprinkle with 1 avocado (diced), 1/2 cup corn, 1/2 cup green onion, 1/4 cup bell pepper, 1/4 cup Anaheim chili, 1 cup cheese and 1 tablespoon oregano. Drizzle with 1 tablespoon oil.
Bake at 500°F until crust browns and cheese is lightly browned, about 10 minutes.
Cut into 8 slices