California Avocado Neapolitan Pizza

Serves: 2

Ingredients

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 CaliforniaAvocado.com/recipes.