Heat oven to 475° F. Heat the oil in a large skillet over medium-high heat. Cook the beef, breaking it up with a spoon, until browned, 5 to 7 minutes.
Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets. Dividing evenly, top with the salsa, beef, and Monterey Jack; season with ¼ teaspoon each salt and pepper.
Bake until the crust is golden brown, 18 to 20 minutes. Dividing evenly, top with the cilantro and avocado.