Grecian Pizza with California Avocado

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Serves: 1
  Unbaked pizza dough shell, 9-inch
3/4  cup  Mozzarella cheese, shredded
oz.  Grilled chicken, diced
tsp.  Minced roasted garlic
oz.  California avocado, diced
Tbsp.  Mediterranean olives, diced
1/8  cup  Mozzarella cheese, shredded
oz.  Crumbled goat cheese
  Marinated Red Onions, drained - Recipe follows
Tbsp.  Pepperocini, sliced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  2. Top pizza shell with ingredients in order listed, through goat cheese.
  3. Bake at 500°F until crust is golden and cheese at center is bubbly hot.
  4. Sprinkle 1/4 cup red onion around rim, plus a small garnish in the center.
  5. Top with pepperocini.
  6. Cut into 8 slices.
  7. Marinated Red Onions
  8. Toss together 1-1/4 cups red onion half moons (1/8-inch thick slices), 1/4 cup Lemon Oregano Dressing (recipe follows) and 1 tablespoon fresh chopped parsley. Let marinate at least 2 hours. Yield: 1-1/2 Cups.
  9. Lemon Oregano Dressing
  10. Whisk together 5-1/2 ounces lemon juice, 3 ounces olive oil, 2 teaspoons dry oregano leaves, 2 teaspoons minced fresh garlic, 1/2 teaspoon each of salt and pepper, 2 teaspoons fresh lemon zest (finely chopped) and 1/2 teaspoon Dijon mustard. Yield: 1 Cup.

*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.


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