I’ve been on an avocado kick lately. Putting them in salsas, burritos, salads, whatever. So when I went to use the rest of my Whole Wheat Pizza Dough I though what the hell, let’s put some avocado on it. If that doesn’t sound appealing to you then check out my Apple Goat Cheese Pizza that I made with the other half of my dough. And if that doesn’t sound good, I don’t know, stop reading this blog.
Still reading? Fabulous.
I don’t really have a reason as to why I used the ingredients I did. Other than the fact that they were in my fridge and they sounded good. I think I was going for a salsa on a pizza. I’m not really sure how the Kalamata olives found their way on there. But they were delicious so I wasn’t mad about it.
Baking time: 8-10 minutes
1 cup cherry tomatoes (about 8, sliced thin)
1 avocado (sliced thin)
2 oz goat cheese
12 kalamata olives (chopped)
1 tbsp lime juice
2 tsp oil
1 tsp cilantro (or 1 tbsp fresh)
1/8 tsp cayenne
1/2 tsp cumin (ground)
1 garlic clove
Preheat oven 450°
Start with your dough on a lightly floured surface.
Gently stretch it out into a circular shape. Do this whatever way you find easiest. I do the hang and stretch a lot.
Crush your garlic with lime juice, oil, and spices.
Rub all over your dough.
Now decorate your pizza, doesn’t really matter how. I got a little silly with it. To read about how I cut an avocado click here. It’s not a genius method or anything, I just find it safer than a lot of methods you find.
Bake in your 450° oven for about 8 minutes or until golden brown.
The avocado kind of gets the consistency of a hard boiled yolk. Some may not enjoy that. I thought it was lovely. I’ve been kind of enjoying unconventional pizzas over the traditional lately. Anybody can knock out a cheese pizza and hell, you can buy one pretty much on every corner. Avocado pizza? Not too many places selling that. And I know there’s a smart ass who just thought, “Yeah, probably because it sucks.” Enjoy your life of snob misery judgmental internet viewer, I’m going to enjoy my avocado pizza.