Confetti Pizza with California Avocado
|4||Unbaked pizza dough shell, 12-inch|
|As needed||Olive oil - 1/4 cup or as needed|
|6||Tbsp.||Garlic, finely chopped|
|2||cups||tomatillo or tomato salsa|
|2||cups||corn kernels, fresh or canned|
|2||cups||green onions, thinly sliced|
|1||cup||Red bell pepper, diced|
|1||cup||Anaheim chili, diced|
|4||cups||feta cheese, crumbled|
|1/4||cup||Fresh oregano, chopped|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Brush pizza dough shell with olive oil; sprinkle with 1-1/2 tablespoons garlic.
- Spread with 1/2 cup salsa; sprinkle with 1 avocado (diced), 1/2 cup corn, 1/2 cup green onion, 1/4 cup bell pepper, 1/4 cup Anaheim chili, 1 cup cheese and 1 tablespoon oregano. Drizzle with 1 tablespoon oil.
- Bake at 500°F until crust browns and cheese is lightly browned, about 10 minutes.
- Cut into 8 slices.
*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.