1. Preheat oven to 450°F (230°C). Place corn chips into large resealable plastic bag; press to crush chips. Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Sprinkle crushed chips evenly over dough; press to adhere. Bake 8–10 minutes or until crust is light golden brown.
2. Meanwhile, coarsely chop onion using Food Chopper. Juice limes to measure 1 tbsp (15 mL). In Classic Batter Bowl, combine lime juice, tomato sauce and rub using Small Mix ‘N Scraper®. Add onion and chicken; mix well.
3. Remove pan from oven to Stackable Cooling Rack. Top crust evenly with chicken mixture and cheese. Bake 8–10 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
4. Meanwhile, dice avocado using Utility Knife. Seed and dice tomatoes; chop cilantro, if using. Top pizza evenly with avocado. Sprinkle tomatoes and cilantro over pizza, if desired. Cut pizza into 24 pieces with Pizza Cutter; serve using Mini-Serving Spatula.

Yield: 12 servings

Nutrients per serving: (2 pieces): Calories 230, Total Fat 10 g, Saturated Fat 2.5 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 23 g, Fiber 3 g, Protein 14 g

Cook's Tips: If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough.