Chicago Style Avocado Chicken Pizza Recipe

Kid-Friendly

There is no Nutrition Label for this recipe yet.

Ingredients

  • 2 Avocados From Mexico pitted and diced
  • 1 fresh cilantro chopped
  • 1 lime juiced
  • salt to taste
  • 1 clove garlic peeled
  • 4 pre-baked pizza crust 7-inch (or make your own)
  • 1 Tbsp olive oil
  • 1 cup chicken breast meat cooked, chopped
  • 1 cup cherry tomoatoes quartered
  • 1 cup shredded Monterey Jack cheese
  • 1 Pinch cayenne pepper
  • 1 package active dry yeast
  • 2 tsp sugar
  • 1 1/4 cups warm water
  • 2 3/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 12-inch deep dish pizza pan if 14-inch, you can also use a heavy duty cake pan

Instructions

  1. Preheat your oven’s broiler. If you have a pizza stone, place it in the oven while it preheats.
  2. In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside. Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crust for flavor.
  3. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, and then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper.
  4. Place pizza on a baking sheet if you do not have a pizza stone. Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.
  5. Sprinkle yeast and sugar into warm water in small bowl; allow stand until foamy, about 5 minutes. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture.
  6. Stir to form a soft dough, adding more flour, if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes.
  7. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down dough. On a lightly floured surface, roll dough to a 13-inch circle. Transfer to an oiled 12- inch pizza pan, folding the excess over to make a small rim.
There is no Nutrition Label for this recipe yet.