1 California avocado, diced

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1 twelve-inch purchased, baked pizza bread shell

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1 Tbsp. olive oil (+ as needed)

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6 cloves garlic, chopped finely

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1/2 cup corn kernels, fresh or canned

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1/2 cup tomatillo or tomato salsa

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1/2 cup thinly sliced green onion

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1/4 cup chopped Anaheim chile

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1/4 cup red bell pepper

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1 cup Feta cheese

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1 Tbsp. chopped, fresh oregano, or 1 teaspoon dried

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*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 CaliforniaAvocado.com/recipes.