Avocado Pizza

We eat pizza about once a week. This week, we decided to switch it up and use a recipe that's perfect for springtime. It's based on a Rachel Ray Magazine recipe. Instead of heavy, tomato based sauce and cheese, it uses avocados and leafy toppings.


1 pizza dough
1 cup grape tomatoes, sliced in quarters
1 shallot, thinly sliced
olive oil
1 tbsp balsamic vinegar
2 avocados
1/2 package of bacon, cooked and crumbled
1 bunch watercress, or other peppery, leafy green - remove large stems

Stretch out the pizza dough. Brush with olive oil and bake.We used the dough from our freezer, but store bought would work. We baked until crispy in a 450 degree oven, about 20-25 minutes.

Whisk together the olive oil and vinegar. Toss the tomatoes and shallot in the mixture. Season with salt and pepper. Set aside.

Mash the avocado and spread onto the cooked pizza crust (let it cool a bit first). Top the avocado mash with the watercress and the tomato and shallot mixture. Top with the crumbled bacon. Drizzle with some of the remaining vinegar/oil mixture.

Cut, serve and enjoy!

I thought the avocado topping was delish, but then again, they are possibly my favorite food. Nick really enjoyed it as well. We got our avocado's this week for 80 cents each, so all in all, this pizza cost us around 5 bucks, maybe 6. Serves 8 slices. Definitely a keeper.

2 lovely comments:

  1. Boy howdy that looks so GOOD!!! I love avocados, delicious.

  2. Wow, this looks so fresh and tasty! Just in time for summer. Thanks for the link to the pizza dough recipe. I have never run across a recipe with semolina flour in it. I wonder if this is the magic ingredient. Will have to give it a try.