Avocado Toast Pizza
Total: 50 min
Active: 30 min
Yield: 6 to 8 servings
One 10.5-ounce goat cheese log
1 cup mascarpone
1 cup ricotta
2 tablespoons freshly torn basil leaves
2 tablespoons fresh oregano leaves
1 clove garlic, minced
1 lemon, zested
Kosher salt and freshly ground black pepper
1 pound pizza dough, proofed and ready to bake
All-purpose flour, for dusting
Olive oil, for drizzling
Parmigiano-Reggiano, for grating
4 firm but ripe avocados, halved, pitted and sliced
Sea salt, for sprinkling
Crushed red pepper, for finishing
Preheat your pizza oven or regular oven to 450°F, placing a pizza stone on the middle shelf. In a food processor, blend goat cheese, mascarpone, ricotta, basil, oregano, garlic, lemon zest, salt, and pepper until smooth.
Divide the dough into two portions and roll each out on a floured surface. Transfer one dough piece to a pizza peel, drizzle with 2 tablespoons of olive oil, and spread half of the cheese mixture evenly over it. Top with freshly grated Parmigiano-Reggiano. Bake for about 10 minutes, or until the crust is crispy. Repeat with the second dough portion.
After baking, layer sliced avocado on top, drizzle with olive oil, and season with sea salt and crushed red pepper. Slice and serve.
Active: 30 min
Yield: 6 to 8 servings
One 10.5-ounce goat cheese log
1 cup mascarpone
1 cup ricotta
2 tablespoons freshly torn basil leaves
2 tablespoons fresh oregano leaves
1 clove garlic, minced
1 lemon, zested
Kosher salt and freshly ground black pepper
1 pound pizza dough, proofed and ready to bake
All-purpose flour, for dusting
Olive oil, for drizzling
Parmigiano-Reggiano, for grating
4 firm but ripe avocados, halved, pitted and sliced
Sea salt, for sprinkling
Crushed red pepper, for finishing
Preheat your pizza oven or regular oven to 450°F, placing a pizza stone on the middle shelf. In a food processor, blend goat cheese, mascarpone, ricotta, basil, oregano, garlic, lemon zest, salt, and pepper until smooth.
Divide the dough into two portions and roll each out on a floured surface. Transfer one dough piece to a pizza peel, drizzle with 2 tablespoons of olive oil, and spread half of the cheese mixture evenly over it. Top with freshly grated Parmigiano-Reggiano. Bake for about 10 minutes, or until the crust is crispy. Repeat with the second dough portion.
After baking, layer sliced avocado on top, drizzle with olive oil, and season with sea salt and crushed red pepper. Slice and serve.