After our last pizza con avocado, I have gotten more brazen about putting avocado in the oven.
I’m not really sure why it seemed like a bad idea to me in the first place. Clearly avocado in the oven is A-ok and “guacamole” pizza sauce may become the norm around here. It is far quicker and easier to make than red pizza sauce and the creamy texture is kind of addictive.
We liked this pizza so well that we made it two nights in a row. Maybe that isn’t saying much though. Chris would gladly eat pizza or guacamole for any meal. No, the picture doesn’t do it justice.
Now that I have effectively turned my blog into a photo chronicle of Chris’ pizza eating, I need to know: Does anyone out there take outstanding pizza pictures? It is a skill that I obviously have not mastered yet, but it is time that I learn!
- Pizza dough (I used 1/4 of this recipe and froze the rest for later.)
- 1/2 avocado
- 2 tbsp salsa verde
- cumin, ground coriander to taste
- splash lime juice
- 1/4 cup black beans
- 1/4 cup hominy (Corn would be fine also, but I prefer the texture of hominy.)
- 1 small tomato, thinly sliced
- 1/2 shallot, finely chopped
- 3 oz Manchego cheese, shredded
- Pre-heat oven to 425 degrees with a pizza stone in it if you have one.
- To make “guacamole” pizza sauce:
- Combine avocado, lime juice, and salsa verde in a small food processor and pulse to blend.
- Season avocado mixture to taste with cumin and ground coriander.
- Sprinkle cornmeal on a sheet of parchment paper then roll and stretch dough to form pizza.
- Spread the avocado sauce onto the pizza. (Save leftover sauce for a sandwich spread!)
- Evenly distribute black beans, hominy, tomato, and shallot over the top of the pizza.
- Top with shredded cheese.
- To transfer the pizza to the oven, carefully pick up parchment, place on pizza stone, then slide parchment out from under the pizza.
- Bake for 12-15 minutes or until cheese is melted and pizza crust is lightly browned.
Servings ~ 2
Calories ~ 542, Fat ~ 23 g, Carbohydrates ~ 63.8 g, Protein ~ 21 g