Instead of tomato sauce, creamy chunks of avocado and gooey melted mozzarella make the base for this easy and delicious California-inspired pizza. While you're welcome to experiment with making your own pizza dough, I bought mine at my local pizza shop. Because of the creaminess of the avocado and mozzarella mixture, the pizza benefits from having a somewhat thick crust so that the juices don't soak through.
Feel free to add other ingredients like grilled chicken or Monterey Jack cheese to the pizza to make it even more California-esque.
- 1 ½ tablespoons olive oil, plus more for the pizza
- ½ red onion, sliced
- Pinch of salt
- 2 ripe Hass avocados
- ½ jalapeño, chopped
- 4-6 basil leaves, roughly chopped
- Pizza dough
- Flour, for dusting
- 2 cherry tomatoes, sliced into thin rounds
- 1 ball mozzarella
Preheat the oven to 500 degrees, placing a pizza stone or baking sheet inside. Heat a saucepan over high heat, then add the oil and lower the heat to medium. Add the onions and a pinch of salt, and cook, stirring frequently for about 15-20 minutes, lowering the heat if the onions begin to brown. Set aside when done.
In a bowl, add the avocado and mash into chunks. Add the jalapeño and basil leaves and combine, leaving the avocado a little chunky.
Meanwhile, place on the pizza dough on a lightly floured surface and roll out, using either your hands or a rolling pin, to about a 9- or 10-inch pie. Brush the outer edge with a little olive oil, then layer on about half of the mozzarella in clumps with the tomatoes. Place in the oven and cook for 5 minutes.
Then, take out of the oven, add the avocado, onions, and the rest of the mozzarella. Place in the oven again for another 5 minutes or until the edges of the pizza are browned.