1-1/2 cups shredded Mexican cheese blend or Monterey Jack cheese
1 can (4 oz.) diced green chilies, drained well
2 medium plum tomatoes, seeded, coarsely chopped
1/3 cup thinly slivered red onion
2 Tbsp. chopped fresh cilantro
Heat oven to 450°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; season with salt.
Place pizza crust on ungreased pizza pan or large baking sheet. Spread salsa evenly on crust; sprinkle with 1/2 of cheese. Top evenly with beef, chilies, tomatoes, onion and remaining cheese.
Bake in 450°F oven 11 to 13 minutes or until topping is hot and cheese is melted. Sprinkle with cilantro; cut into 8 wedges. Serve immediately.