Ingredients

The following ingredients have 4 Servings
  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup mayonnaise
  • 3 tablespoons very finely chopped fresh cilantro leaves
  • 1 tablespoon very finely chopped jalapeño chile
  • 1 teaspoon fresh lime juice
  • 1 cup thinly sliced English (hot house) cucumber
  • 1 cup shredded carrots
  • 12 (1/2-oz each) frozen cooked meatballs without sauce (from 22-oz bag), thawed, halved
  • 2 green onions, thinly sliced on the bias
  • 1 tablespoon cilantro leaves

Instruction

  • Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 15x10-inch rectangle. In small bowl, mix olive oil, garlic and pepper flakes. Brush olive oil mixture evenly over crust. Bake 8 to 10 minutes or until light golden brown.
  • Meanwhile, in small bowl, mix mayonnaise, cilantro, jalapeño chile and lime juice. Spoon into quart-size resealable food-store plastic bag. Set aside.
  • Top partially baked crust with cucumber, followed by carrots, then meatballs. Bake 7 to 11 minutes or until crust is golden brown and toppings are heated through.
  • Cut corner of bag, and squeeze mayonnaise mixture over pizza. Top with green onions and cilantro leaves. Add additional red pepper flakes, if desired.