Grilled California Avocado and Fig Flatbread Pizza

HomeRecipesOtherBlogger RecipesGrilled California Avocado and Fig Flatbread Pizza

Total Time: 30 min

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Cook Time: 15 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 240

Total Fat 10g

Saturated Fat 3g

Trans Fat 0g

Polyunsaturated Fat .5g

Monounsaturated Fat 3.5g

Cholesterol 10mg

Sodium 530mg

Total Carbs 31g

Dietary Fiber 3g

Total Sugars 4g

Protein 5g

Potassium 206mg

Vitamin A 69 mcg; Vitamin C 6 mg; Calcium 42 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 29 mcg; Omega 3 Fatty Acid 0.05

% Daily Value*: Vitamin A 8%; Vitamin C 6%; Calcium 4%; Iron 10%; 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.

This Grilled California Avocado & Fig Flatbread Pizza puts an unexpected and delicious twist on both pizza and avocados.

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Serves: 8

Ingredients
Instructions

16 oz. pre-made pizza dough 1 ripe, Fresh California Avocado, seeded, peeled, sliced 1/4 cup crème fraiche or sour cream 1 cup arugula 3 ripe figs, sliced 1/4 cup parmesan cheese 1 tsp. olive oil 2 Tbsp. balsamic vinegar 1/8 tsp. salt, to taste 1/8 tsp. pepper, to taste

Preheat grill to 350 degrees F.
Stretch pizza crust by hand into a 12-14 inch oval shape.
Lay crust on the grill for 2-3 minutes, or until cooked enough to flip. Continue cooking and flipping for about 7 more minutes. Watch for burning and move the crust to a cooler area of the grill to cook the center.
When the crust is about 3 minutes from finished, slice avocado in half and remove the pit. Cut each half into 4 slices, leaving the skin on.
Place the avocado slices on the grill, cooking 1-2 minutes per side. Set aside.
Once grilled crust is completed, transfer to large platter. Assemble the pizza by spreading crème fraiche over the crust, and remove skin from avocado slices, placing the avocado slices on the crust. Sprinkle with arugula, top with sliced figs, Parmesan cheese, drizzled olive oil and balsamic vinegar.

Serving Suggestion: Season lightly with salt and pepper and slice into squares.

Beverage Pairing: This delicious dish goes hand in hand with a glass of Prosecco.

*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.