Avocado season is February through September and summer is at its peak. I love avocados, and my absolute favorite is a Hass. I remember watching a live demonstration by Chef Rick Bayless and he was speaking about the different varieties of avocados. I didn’t know there were that many. His favorite was the Hass. I quickly went to the market and did a comparison, and he was right: the Hass was the best. Of course this avocado makes an amazing guacamole, and some may think that it can’t work on a pizza … but, boy, it does. Here is a version of a recipe I made at a restaurant show in Mexico City. It blew the locals away. Enjoy.
Tony's Trending Recipe: Chili Lime and Avocado Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 12-ounce dough ball
- 8 ounces whole-milk mozzarella, sliced
- 5 ounces Chorizo Tomato Cream Sauce (see recipe below)
- 2 ounces pepperoni
- 2 ounces queso fresco
- 1 ounce serrano peppers (thinly sliced)
- 1 poblano roasted pepper, rough cut (optional)
- ½ medium sized ripe avocado
- Dusting of chili powder
- ½ fresh squeezed lime
- 1 tablespoon cilantro (chopped)
- Sea salt and fine black pepper
Instructions
- Shape and stretch your dough into a 12-inch circle.
- Add mozzarella, leaving a half-inch border from the rim of your pizza.
- Place your pizza into the oven and cook half way.
- Take your pizza out of the oven and spread the chorizo tomato cream sauce to the edge of your cheese.
- Add the poblano peppers and pepperoni and place your pizza back into the oven.
- When ready, take your pizza out of the oven and cut into six slices.
- Place avocados, serranos, cilantro, sea salt, queso fresco, squeeze of lime and chili powder onto the pizza and serve.
Chorizo Tomato Cream Sauce
Tony's Trending Recipe: Chili Lime and Avocado Pizza
Author: Pizza Today
Recipe type: sauces
Ingredients
- Olive oil
- 2 ounces ground tomatoes
- 3 ounces tomato paste
- 3 ounces ground Chorizo
- 2 teaspoons heavy cream
- ½ teaspoon minced Calabrese peppers
- salt and pepper, to taste
Instructions
- In a medium to large sauté pan, lightly cook the chorizo in oil.
- Add your tomato paste, ground tomatoes, Calabrese peppers and heavy cream.
- Cook over medium heat for 3 to 5 minutes, continuously stirring.
- Let cool for 30 minutes before making your pizza.
