California Avocado Neapolitan Pizza

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Serves: 2
    Pizza dough, (recipe follows)
1/2  cup  almond milk cream cheese
    Kale Cashew Pesto , (recipe follows)
  ripe, Fresh California Avocados
    Pickled Red Onion , (recipe follows)
    Arugula Salad, (recipe follows)
tsp.  minced garlic, fried
1/4  tsp.  crushed red pepper flakes
    Pizza Dough (Yield: 2-10" rounds)
4 1/2  cups  bread flour
tsp.  instant yeast
tsp.  sugar
1 1/2  tsp.  salt
1/2  tsp.  garlic powder
Tbsp.  extra virgin olive oil
1 1/2  cups  warm water
    Kale Cashew Pesto (Yield: 1 cup)
1/2  cup  kale
1/2  cup  pesto, prepared
1/8  cup  cashew pieces
Tbsp.  California Avocado Oil
    Pickled Red Onion (Yield: 1 qt.)
lb.  red onion
1 1/2  qt.  water
tsp.  salt
1/3  cup  sugar
cups  apple cider vinegar
Tbsp.  sriracha hot sauce
Tbsp.  fresh ginger, minced
Tbsp.  Moroccan spice blend (ras el hanout) or Chinese Five Spice
1/2  tsp.  fresh garlic, minced
    Arugula Salad (Yield: 1 cup)
cup  arugula
tsp.  ripe, Fresh California Avocados*
tsp.  California Avocado oil
1/8  tsp.  salt
1/8  tsp.  pepper

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


Pizza Dough

  1. Using a mixer with the hook attachment, place the flour in the mixer and start mixing on low speed.
  2. Add in the yeast, sugar, salt and garlic powder. Mix for 1 minute.
  3. Set the mixer to medium speed and slowly add in the oil. Then slowly add in the warm water until the dough starts to form a ball. Once the dough in not sticking to the sides of the bowl and is on the hook, turn off and transfer dough to a clean surface.
  4. Separate the dough into 2 portions, about 10 oz each.
  5. Knead the dough balls, rolling and tucking at the bottom.
  6. Once rolled, lightly rub with oil and place under a towel at ambient temperature for 30 minutes.
  7. Once proofed, hand stretch or roll into desired shape, ¼” thick.

Kale Cashew Pesto

  1. Place all ingredients in a blender and blend for 30 seconds, on low speed.
  2. Remove the lid, scrape the sides and then replace the lid and blend for an additional 30 seconds, on high speed.

Pickled Red Onion

  1. Remove the skin from the onions and cut in half. Turn and slice the onion into 1/8″ half-moon strips. Set aside in a container, with a secure lid, that will hold onions and liquid.
  2. Place water, salt, sugar, and vinegar into a pot and bring to simmer, whisk until salt and sugar dissolve. Once mixture simmers, stir in hot sauce, ginger, seasoning and garlic. Bring back to a simmer. Whisk to incorporate all ingredients.
  3. Pour the hot mixture over the onions and let stand for 20 minutes. After 20 minutes secure the lid and store refrigerated until ready to use. Use within 2 weeks.

Arugula Salad

  1. Toss arugula with remaining ingredients. Keep cold until service.

Assemble, per order:

  1. Hand stretch or roll dough into desired shape, ¼” thick.
  2. Spread ¼ cup almond milk cream cheese over entire pizza, 1 inch from edge.
  3. Spoon 3 Tbsp. Kale Cashew Pesto, in dollops, covering the whole pizza.
  4. Place in 500°F oven to bake until crust is golden and filling is bubbling, 6-8 minutes
  5. Cut avocado in thin slices, fan over entire pizza leaving a circle (size of a baseball, about 3″) in the middle.
  6. Scatter 1 Tbsp. Pickled Red Onion over pizza.
  7. Arrange ½ cup Arugula Salad in the middle of the pizza.
  8. Garnish with ½ tsp. fried minced garlic and pinch red pepper flakes.

*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.

Chef Jason Hernandez, Blade & Tine Culinary Consulting

Recipe created by Chef Jason Hernandez, Blade & Tine Culinary Consulting.

In 2019, Jason Hernandez started his own culinary consultancy. At this point in his career, he’s right where he wants to be: creating innovative menus and dishes for a growing roster of foodservice clients.

He’s been moving toward this culinary goal since he was 15 and a dishwasher at a buffet concept in Colorado. Three years later, he was studying for a degree in architectural engineering when the idea of career in foodservice began to gel. He discovered he enjoyed his part-time jobs in restaurants far more than his course studies. So, armed with a vision—to create great food in a pleasing environment—a solid work ethic and drive, Jason began to accumulate the titles and positions that lead to culinary and operational leadership.

At 19, he was promoted to his first Sous Chef position at a local steakhouse. At 21, he was appointed Executive Chef/Banquet Chef at Wynkoop Brewing Company in Denver. From Wynkoop, he served as Executive Kitchen Manager for Old Chicago Restaurants in Denver. In 2006 , he joined BJ’s Restaurants & Brewhouse. Over the next ten years, he rose through the BJ’s ranks, starting as Regional Kitchen/Operations Manager, advancing to Senior Manager of Culinary and Kitchen Operations, and ending as Director of Kitchen Operations and Development.

After BJ’s and prior to launching his own culinary consultancy, he spent one year as Director of Culinary Operations at St Elmo’s Steakhouse and another year with similar responsibilities at Harry & Izzy’s in Indianapolis before returning west to accept the position of VP of Kitchen Operations for LA-based Eureka Restaurant Group, a full-service gourmet burger concept.

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