Avocado Pesto Pizza

Entree For Chefs

Avocado Pesto Pizza


  • 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


    Avocado Pesto Pizza Directions:
  1. 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
  2. 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.
  3. Remove from oven and finish with sliced scallions, baby arugula, and a drizzle of 1 oz Avocado Pesto.
    Avocado Pesto Directions:
  1. 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!

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