Looking for a pizza topping to remember? This topping full of avocado, duck confit, shallots, tomato, garlic, jalapeños and more is a taste you nor your friend will forget! Flavorful and different, pair this pizza with a green salad for a meal or serve as a stand alone at a party!
Ingredients
- Crust:
- 1 ea. ready to bake pizza crust
- 2 T. olive oil
- 1 t. smoked sea salt
- 1/2 t. cracked black pepper
- Guacamole:
- 3 ea. Avocados From Mexico
- 1 c. duck confit, shredded
- 1 ea. medium red onion, diced
- 1 c. cherry tomatoes, diced
- 2 ea. small shallots, diced
- 2 ea. cloves garlic, minced
- 2 ea. limes, zest and juice
- 1 T. pickled jalapeño peppers, minced
- 1 t. kosher salt
- 1 t. ground cumin
- 1 t. cayenne pepper
- Garnish:
- 1 c. cotija cheese, crumbled
- 1/2 c. brandied cherries, halved
Instructions
- Pre-heat oven to 400°F.
- Prepare the pan. Grease a 9x13 sheet pan with 1 tablespoon of olive oil.
- Prepare crust. Unroll pizza crust and stretch to fill the sheet-pan and dock pizza crust with the tines of a fork.
- Rub crust with remaining olive oil and sprinkle with smoked sea salt and pepper.
- Bake 15-20 minutes, or until crust is golden brown.
- Half and pit the avocados and scoop the flesh into the bowl. Mash avocado with a fork or potato masher and mix thoroughly to combine, and mix with all remaining guacamole ingredients, except the duck confit.
- Fold duck confit into avocado mixture.
- Prepare pizza. Spread duck guacamole evenly over cooled pizza crust.
- Top with crumbled cotija cheese and brandied cherries.
- To serve, cut into 6 slices.
