In my search for new and exciting ways to use avocados, I created the Avocado Pizza a few years back. Instead of tomato sauce, I use whipped up avocado. I use a cornmeal crust to make personal size pizzas. (The cornmeal crust doesn't bake through if the pizza round is too large.) The toppings listed are how I like to make pizzas, but feel free to put on what you like.
Avocado Pizza
Crust:
1/2 cup of yellow cornmeal
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp olive oil
1/2 cup of water (plus a few teaspoons as needed)
Pre-heat oven to 350. Mix together the dry ingredients then make a well for the liquids. Mix together to incorporate everything into a doughy ball. Place on a board and knead for five or so minutes. Roll out into 7 or 8 inch rounds. Place on baking sheets (either oiled or sprinkled with cornmeal). Pre-bake rounds for 5 minutes, just to dry them out a bit.
Toppings:
2 large avocados, mashed smooth
1 cup diced onions (sweet red is the best)
1 cup corn kernels (fresh if you can get it)
1/2 to 1 cup tangy greens, finely chopped (arugula or sorrel works) [Can be omitted]
4 small/medium tomatoes (sour is better than sweet here), sliced into slim half moons
2 to 3 cups shredded cheese (your preference, but avoid strong flavors, mozzarella is good)
salt and pepper to taste
With a spatuala, spread thickly the avocado mixture on each crust. Layer lightly onion, corn, and greens on each. Sprinkle salt over each. Add a light layer of cheese. Layer tomatoes (about one tomato per crust). Add an addition light layer of cheese. Sprinkle with salt and pepper.
Bake for 15 to 17 minutes, or until the cheese is bubbly and starts to brown.
Avocado Pizza
Crust:
1/2 cup of yellow cornmeal
1 cup flour
2 tsp baking powder
1/2 tsp salt
2 tbsp olive oil
1/2 cup of water (plus a few teaspoons as needed)
Pre-heat oven to 350. Mix together the dry ingredients then make a well for the liquids. Mix together to incorporate everything into a doughy ball. Place on a board and knead for five or so minutes. Roll out into 7 or 8 inch rounds. Place on baking sheets (either oiled or sprinkled with cornmeal). Pre-bake rounds for 5 minutes, just to dry them out a bit.
Toppings:
2 large avocados, mashed smooth
1 cup diced onions (sweet red is the best)
1 cup corn kernels (fresh if you can get it)
1/2 to 1 cup tangy greens, finely chopped (arugula or sorrel works) [Can be omitted]
4 small/medium tomatoes (sour is better than sweet here), sliced into slim half moons
2 to 3 cups shredded cheese (your preference, but avoid strong flavors, mozzarella is good)
salt and pepper to taste
With a spatuala, spread thickly the avocado mixture on each crust. Layer lightly onion, corn, and greens on each. Sprinkle salt over each. Add a light layer of cheese. Layer tomatoes (about one tomato per crust). Add an addition light layer of cheese. Sprinkle with salt and pepper.
Bake for 15 to 17 minutes, or until the cheese is bubbly and starts to brown.
