Avocado and pizza: two of life's greatest foods. Combine them, and you've got one amazing (and healthy-ish!) snack. We were inspired by Food Network's Instagram photo of chef Jean-Georges's bright and fresh avocado pizza, and we knew we had to create our own recipe ASAP.
The best part about this easy recipe is nothing is set in stone — all you need is pizza dough and avocados, and from there, you can customize it however you like. We added jalapeños for a little heat and fresh basil for brightness, but don't feel confined to this ingredient list; think of this recipe as a jumping-off point. Once you try it, you might be convinced that avocado pizza is the new avocado toast.
This basic recipe is customizable. You can use homemade or store-bought pizza dough and add the toppings of your choice: herbs, lemon juice, hot sauce, egg — the possibilities are endless.
- Olive oil
Cornmeal, for bottom of the pan
Flour, for dusting
1 cup pizza dough, homemade or store-bought
1 jalapeño, thinly sliced
Fresh basil chiffonade, for garnish
- Prepare a small round pizza dish or pan by coating first in olive oil followed by cornmeal. Preheat oven to 450°F or according to pizza dough package instructions.
- Dust a flat surface with flour. Roll out pizza dough to desired width. Carefully transfer to prepared pan and stretch it to the edges of the pan with your finger tips, being careful not to tear the dough. Brush dough with olive oil and prick all over the center of the dough a few times with a fork (to allow steam to escape as it bakes). Bake 10-15 minutes at 450°F degrees for crisp crust, and allow dough to cool slightly.
- Cut each avocado in half, remove the pit, and carefully peel the skin. Lay the avocado flat-side down and slice.
- Distribute the avocado slices around the center of the pizza (this doesn't have to be perfect, and they can even be mashed). Top with basil, jalapeños, a drizzle of olive oil, and a sprinkle of sea salt. Serve.
- North American
- Serves 2