Pico de Gallo Pizza
Using flour tortillas and our fresh pico de gallo (on sale this week), you can easily assemble a thin-crust pizza that has the extra zip of flavor from south of the border. We make our pico de gallo in-house with our own fresh produce. The rest is super easy!
Here’s all you’ll need:
- 1 Container of Fresh Madison Market Pico de Gallo ($3.99 for 12 oz)
- 1 tsp. extra-virgin olive oil
- 4 (10-inch) flour tortillas
- 2 Tbsp. chopped cilantro
- 4 ounces queso Chihuahua or other Mexican melting cheese, shredded (about 1 cup)
Preheat oven to 450°F. Place tortillas in a single layer on 2 rimmed baking sheets, and brush with 1 teaspoon oil. Using a slotted spoon, divide pico de gallo evenly among tortillas, leaving a 1/2-inch border. Sprinkle evenly with cheese. Bake in preheated oven until tortillas are crisp and browned, 13 to 15 minutes, switching baking sheets top rack to bottom rack halfway through baking time. Sprinkle with cilantro, and serve immediately.