California Avocado Confetti Pizza

4 California Avocados, diced

1/4 cup lemon juice

4 12-inch unbaked pizza shells

1/4 cup olive oil (as needed)

6 tablespoons finely chopped garlic

2 cups tomatillo or tomato salsa

1 pound corn kernels, fresh or canned

12 ounces thinly sliced green onion (2 cups)

6 ounces diced red bell pepper

6 ounces diced Anaheim chile (1 cup)

1 pound feta cheese, crumbled (4 cups)

1 tablespoon chopped fresh oregano

Just before serving, dice avocado; toss with lemon juice. Reserve.

Brush pizza shell with oil. Sprinkle with 1-1/2 tablespoons garlic. Spread with 1/2 cup salsa. Sprinkle with 1/2 cup corn, 1/2 cup green onion, 1/4 cup bell pepper, 1/4 cup Anaheim chile, 1 cup avocado, 1 cup cheese, and 1 tablespoon oregano. Drizzle with 1 tablespoon oil.

Bake at 500 degrees F until crust browns and cheese is lightly browned, about 10 minutes.

Cut into 8 slices.

Nutrition Facts per Serving: 300 calories 14 g total fat 15 mg cholesterol; 610 mg sodium; 11 g protein