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1 Flatbreads (recipe follows)

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1 oz. Cotija Cheese Cream Sauce (recipe follows)

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2 oz. cooked shrimp (grill peeled, tailed and deveined shrimp, cool, cut into pieces)

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1/2 Fresh California Avocado*, cut into 7-8 thin slices

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1 oz. Mozzarella cheese, shredded

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1/2 tsp. Cotija cheese, grated

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1 tsp. Candied Sweet Peppers, minced (recipe follows)

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1 1/2 Tbsp. Smoked Onions, diced (recipe follows)

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1/4 tsp. minced chive

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1 package active yeast

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1/2 tsp. sugar

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1 3/4 cups all-purpose flour

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1 tsp. coarse salt

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1 Tbsp. fresh thyme leaves

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3/4 cup water (might need more)

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1 tsp. oil

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2 Tbsp. pancetta, small dice

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2 oz. sweet onion, small dice

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1 tsp. garlic, minced

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1 oz. white wine

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1/16 tsp. fresh ground black pepper

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1 pt. Heavy Cream

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2 oz. Cotija, finely grated

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1 cup sugar

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1 cup distilled white vinegar

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2 large red bell pepper, halved, seeded, and sliced lengthwise into 1/4-inch-wide strips

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1 garlic clove, smashed

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1 cinnamon stick

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1 star anise

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2 ea. large sweet onion

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1 tsp. olive oil

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As needed black pepper

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As needed sea salt

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.