California Avocado Pesto Pizza

HomeRecipesOtherBlogger RecipesCalifornia Avocado Pesto Pizza

Total Time: 35 min

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Cook Time: 20 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 1110

Total Fat 92g

Saturated Fat 19g

Trans Fat 0g

Polyunsaturated Fat 7g

Monounsaturated Fat 40g

Cholesterol 0mg

Sodium 1460mg

Total Carbs 52g

Dietary Fiber 23g

Total Sugars 8g

Protein 27g

Potassium 1866mg

Vitamin A 154 mcg; Vitamin C 47 mg; Calcium 392 mg; Iron 10 mg; Vitamin D 0 mcg; Folate 212 mcg; Omega 3 Fatty Acid 0.54 g

% Daily Value*: Vitamin A 15%; Vitamin C 50%; Calcium 30%; Iron 60 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A vegan take on the classic pesto pizza topped high with seasonal green veggies and California Avocados that will satisfy any pizza craving ! This recipe is perfect for date night and a fun and interactive way to spend time with a loved one.

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Serves: 4

Ingredients
Instructions

California Avocado Pesto 1/2 cup olive oil, divided 2 ripe, Fresh California Avocados, seeded and peeled 2 cups fresh basil, loosely packed 1/2 cup pine nuts 1/4 cup nutritional yeast 1/4 cup fresh lemon juice 4 cloves garlic 1 tsp. kosher salt, plus more to taste 1/2 tsp. red pepper flakes, optional California Avocado Pesto Pizza 12 oz. prepared vegan pizza dough, homemade or store bought 1 cup vegan mozzarella 3/4 cup vegan parmesan, divided 1 large zucchini, cut into thin ribbons, divided 1 bunch asparagus, cut into 1-inch pieces, boiled and blanched 1 cup broccoli microgreens 1 ripe, Fresh California Avocado, seeded, peeled and thinly sliced fresh lemon wedges, for serving, optional California Avocado Pesto (see make-ahead recipe above)

California Avocado Pesto

Add half of the olive oil and all remaining ingredients into a food processor. Pulse until smooth, adding the remaining olive oil in small increments until you reach your desired consistency. Taste and adjust seasonings, adding more salt if necessary.

California Avocado Pesto Pizza

Preheat the oven to 400 F.
Roll out dough on a clean, lightly floured surface to about 14-in around. Transfer the rolled dough to a prepared baking sheet or pizza stone.
Evenly spread 3/4 of the California Avocado Pesto onto the dough, top evenly with the vegan mozzarella and 2/3 of the parmesan, half the zucchini, and all the asparagus.
Place the pizza in the oven and bake for 15 to 20 minutes, until the crust is a light golden-brown and the cheese is melty.
Top the pizza with the remaining parmesan and zucchini ribbons, broccoli microgreens and thinly sliced avocado.
Squeeze some fresh lemon onto the avocado, slice the pizza into even pieces and serve with the rest of the avocado pesto on the side.

Variations: Add additional seasonal vegetables as toppings for a heartier meal

Serving Suggestion: Pesto can be made ahead of time and chilled in the refrigerator up to 3 days before use.

Beverage Pairing: Pair with a citrusy iced tea for a light and satisfying meal.

*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.