Ingredients
- Avocado Pesto Pizza
- 6 ea. Pizza Dough, Prepared, 8 oz
- 3 3/4 c. Avocado Pesto (See Below)
- 6 c. Mozzarella Cheese, Shredded
- 1 1/2 c. Ricotta Cheese, Fresh
- 3 c. Zucchini Noodles
- 1 1/2 c. Peas, Frozen
- 3/4 c. Kalamata Olives, Roughly Chopped
- 3/4 c. Scallions, Thinly Sliced
- 3 c. Baby Arugula
- Avocado Pesto
- 2 c. Avocados From Mexico, Stage 4, Mashed
- 3 c. Basil, Fresh, Roughly Chopped
- 1/2 c. Parmesan Cheese, Grated
- 1/2 c. Pine Nuts, Toasted
- 1 c. Extra Virgin Olive Oil
- 1 T. Kosher Salt
- 1 T. Lemon Juice, Fresh
Instructions
- Avocado Pesto Pizza Directions:
- Assemble each pizza from bottom to top in the following order:
- 1 Pizza Dough Flattened
- 1/2 Cup Avocado Pesto
- 1 cup Mozzarella Cheese
- 1/4 cup Ricotta cheese, in small dollops all around
- 1/2 cup Zucchini Noodles, Spread to Cover
- 1/4 cup Frozen Peas, Sprinkled Around
- 2 Tbsp Kalamata Olives, Sprinkled Around
- Bake pizza at 550°F on an upside-down sheet pan or in pizza oven until crust is golden brown and toppings are well caramelized.
- Remove from oven and finish with sliced scallions, baby arugula, and a drizzle of 1 oz Avocado Pesto.
- Avocado Pesto Directions:
- Pulse all ingredients together in a food processor until a smooth sauce is formed. Store in the refrigerator until ready to use.
Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
