California Avocado & Shrimp Pizza

Serves: 4


Avocado & Shrimp Pizza Ingredients:

1 clove garlic
1 chipotle pepper in adobo reserve adobo
2 1/2 limes
3/4 cup olive oil divided
1 tsp. sugar
1/2 tsp. sea salt
1/2 lb. medium shrimp peeled and deveined
2 Tbsp. agave nectar
1 tsp. chipotle pepper adobo
2 ripe, Fresh California Avocados seeded, peeled and thinly sliced just before using
2 Tbsp. chopped cilantro plus additional for garnish
1 lb. prepared pizza crust or Pizza Dough (see make-ahead recipe below)
1 cup Ricotta Pizza Sauce (see make-ahead recipe below)
1/2 cup Quick Pickled Onions and Jalapeños (see make-ahead recipe below), drained

Ricotta Pizza Sauce Ingredients:

1 cup ricotta cheese
1 jalapeño minced (remove seeds for less heat if desired)
1 Tbsp. chopped cilantro
1/8 tsp. sea salt or to taste
1/8 tsp. pepper or to taste

Pizza Dough Ingredients:

2 1/4 cups unbleached, high-gluten bread flour
3/4 tsp. salt
1/2 tsp. instant yeast
1/2 cup olive oil
1/2 Tbsp. sugar
3/4 cup plus 2 Tbsp. per serving of 4 of ice cold water
1/2 tsp. cornmeal for dusting

Quick Pickled Onions and Jalapeños Ingredients:

1 jalapeño thinly sliced
1/4 large red onion peeled and thinly sliced
1/2 cup rice wine vinegar
1/2 tsp. sugar
1/2 tsp. kosher salt
1/8 tsp. pepper or to taste

*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