California Avocado Neapolitan Pizza

Serves: 2


Pizza dough

1/2 cup almond milk cream cheese

Kale Cashew Pesto

2 ripe, Fresh California Avocados

Pickled Red Onion

Arugula Salad

1 tsp. minced garlic, fried
1/4 tsp. crushed red pepper flakes

Pizza Dough (Yield: 2-10" rounds)

4 1/2 cups bread flour
1 tsp. instant yeast
3 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. garlic powder
4 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
2 Tbsp. California Avocado Oil

Pickled Red Onion (Yield: 1 qt.)

1 lb. red onion
1 1/2 qt. water
3 tsp. salt
1/3 cup sugar
2 cups apple cider vinegar
1 Tbsp. sriracha hot sauce
1 Tbsp. fresh ginger minced
1 Tbsp. Moroccan spice blend (ras el hanout) or Chinese Five Spice
1/2 tsp. fresh garlic minced

Arugula Salad (Yield: 1 cup)

1 cup arugula
2 tsp. ripe, Fresh California Avocados*
1 tsp. California Avocado oil
1/8 tsp. salt
1/8 tsp. pepper

*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