Avocado on pizza? Yes, please! This pie is loaded with chicken, tomatoes, avocado, garlic and cheese for a tasty Friday Night Pizza Night, game party or weekend gathering! Your friends and family will love this fresh twist on one of their favorite meals.
- 2 ea. Avocados From Mexico, halved, peeled, pitted, and diced
- 1 fresh cilantro, chopped
- 1 ea. lime, juiced
- Salt to taste
- 1 ea. garlic clove, peeled
- 4 ea. pre-baked pizza crust, 7" (or make your own, recipe below)
- 1 T. olive oil
- 1 c. chicken breast meat, cooked, chopped
- 1 c. cherry tomatoes, quartered
- 1 c. shredded Monterey Jack cheese
- 1/8 t. cayenne pepper (or to taste)
- To Make Your Own Crust:
- 1 ea. package active dry yeast
- 2 t. sugar
- 1-1/4 c. warm water
- 2-3/4 c. all-purpose flour
- 1/2 c. yellow cornmeal
- 3 T. olive oil
- 1 t. salt
- 1 ea. 12" deep dish pizza pan; if 14", you can also use a heavy-duty cake pan
- Preheat your oven’s broiler. If you have a pizza stone, place it in the oven while it preheats.
- 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.
- 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.
- 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.
- For Making Your Own Dough: 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.
- 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.
- 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.