Grilled Mexican Pizza

From the kitchen of SteakNPotatoesKindaGurl

• 10-12 inch ready-made thin pizza crust
• 1/2 can refried beans (or however much you like to cover the crust)
• 1/2 cup (or more) shredded Mexican cheese
• 1 corn on the cob
• 1/2 a red onion, diced and divided
• 1 avocado, diced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon lime zest
• 1 cup shredded romaine lettuce
• 1 medium tomato, diced

Prepare outdoor grill for covered, direct grilling on medium.

Grill corn until charred and cooked. Using a knife, cut off grilled corn kernels into a bowl.

You can grill one side of the crust first, if desired. Spread refried beans evenly on one side of the crust, leaving 1/2-inch border; sprinkle with cheese and half of the diced red onions. Place crust on hot grill rack; cover and grill until grill marks appear, about 8 to 9 minutes.  

Meanwhile, gently stir avocado with 1 tablespoon lime juice. Toss corn with lime zest and remaining lime juice.

Top grilled pizza with romaine, tomato, avocado, remaining diced onions, and corn mixture.

*Note: The measurements can be adjusted depending on your preference.

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