Mojo de Ajo Pizza with Shrimp and Bacon
Recipe type: pizza
  • 4 ounces plus of Mojo de Ajo
  • 6 ounces of proprietary aged mozzarella
  • 4 ounces of cream cheese
  • Bacon squares from previous recipe (there should be 16-17 of them)
  • 20 par-cooked shrimp from previous recipe
  • 1 small, ripe avocado
  • Cilantro sprigs
  • Half a lemon
  1. Form a 14- inch round with your proprietary dough.
  2. Top the dough with 4-5 ounces of Mojo de Ajo as a sauce. (Remember, this sauce is very garlicky.)
  3. Place 6 ounces of your proprietary mozzarella on the sauce followed by the par-cooked bacon squares.
  4. Pinch off small dollops of cream cheese and spread around the pizza. The small piles should be the diameter of a nickel.
  5. Place the pizza in the oven at 500 degrees Fahrenheit for 10 minutes.
  6. While the pizza is baking, cut an avocado in half. Using a small, sharp knife, cut down and all the way through the flesh lengthwise 3 times then across 4-5 times to produce a cross-hatch pattern.
  7. Using a spoon, scoop out the now squared flesh by dragging the spoon against the inner skin into a bowl. Repeat with the other half of the avocado.
  8. Very gently mix in 1.5 tablespoons of the Mojo de Ajo with the avocado without smashing the squares.
  9. After 10 minutes of baking, pull the pizza from the oven and place the shrimp lengthwise facing toward the center of the pizza spread to look nice. (This will enable you to cut the pizza without wrecking the shrimp or the nice presentation.)
  10. Place the shrimp-topped pizza back into the oven and cook for 2 more minutes. This should be enough time for the par-cooked shrimp to get completely cooked and warm.
  11. Pull from the oven and place the avocado cubes around the pie followed by the cilantro.
  12. Spritz with juice from half a lemon before eating. Yum.
Recipe by Pizza Today at