Mediterranean Pizza

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Serves: 4
  (7-ounce) jar dried tomatoes in oil
  large sweet onion, thinly sliced
  garlic gloves
1/4  cup  fresh basil leaves
1/4  cup  pine nuts, toasted
1/4  cup  shredded Parmesan cheese
1/2  tsp.  salt
  (12-inch) Italian bread shell
  large California avocados peeled and sliced
  (3-ounce) log goat cheese

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


  1. Drain tomatoes, reserving oil.
  2. Saute onion in 1 tablespoon reserved oil in a medium skillet over medium-high heat about 12 minutes or until golden brown. Cool.
  3. Process tomatoes, remaining reserved oil, garlic, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
  4. Spread tomato pesto over bread shell; top evenly with onion, avocado, and goat cheese.
  5. Bake at 350 degrees for 20 minutes. Serve immediately.
  6. Makes 4 to 6 servings.

*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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