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GRECIAN CALIFORNIA AVOCADO PIZZA

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Grecian California Avocado Pizza

Author: Merita Kraya, Euro Pizza Café (Fountain Hills, AZ)

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Ingredients

  • 0.000
    pizza dough for one 12 to14-inch pizza
  • 0.750 ¾ oz.
    garlic, chopped
  • 1.000 1 Tbsp.
    parsley, chopped
  • 1.000 1 oz.
    olive oil
  • 5.000 5 oz.
    cooked chicken breast, diced
  • 4.000 4 oz.
    mozzarella cheese, shredded
  • 0.500 ½
    Fresh California Avocado*, sliced into 8 slices
  • 1.000 1 oz.
    red onions, sliced
  • 1.000 1 oz.
    pepperoncini, chopped
  • 1.500 1 ½ oz.
    feta cheese, crumbled
  • 1.000 1 oz.
    kalamata olives, sliced

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Instructions

  1. Preheat oven to 475 degrees.
  2. Shape pizza dough into a 12-inch round. Combine the garlic, parsley and olive oil to form a paste. Brush this onto the pizza dough.
  3. Sprinkle ¾ cup of the mozzarella cheese over the brushed pizza dough. Add the chicken breast, red onions, pepperoncini, avocado, feta cheese and kalamata olives. Spread the remaining ¼ cup of mozzarella cheese on top.
  4. Bake for 10-12 minutes or until cheese is melted and crust is browned. Serve.


*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

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Comments

  • Yum!

    I made this for dinner last night, and it was fantastic! I did make a few alterations, though. I left out the pepperoncini because they can upset my stomach. I also used 2 oz. mozzarella and 2 oz. Romano instead of the 4 oz. of mozzarella. I used a whole avocado instead of half. For the chicken breast, I used Penzeys Spices' Ruth Ann's Muskego Ave Chicken and Fish Seasoning and grilled them on low before shredding/chopping for the recipe. I also used a gluten-free crust from BeeFree Gluten-Free Bakery. I'll definitely be making this again!

    Submitted By Lynn - Oct 23, 2012

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