This week has been one for the books, four tests, three papers, and needless to mention all of the other homework I am scrambling to get done. I do not think that it helps to be a netflix addict, and procrastinate but I will complain anyway. The only thing I cannot complain about is this, guacamole pizza!
Yes, you heard it correctly, avocados mixed with tomatoes, lime, red onion, on top of a delicious flat bread, with portobello mushrooms on top. I could not believe someone had finally combined my three favorite foods (pizza, avo’s, and mushrooms) and created this healthy pizza that is a great alternative to the greasy counterpart and explodes with flavor.
If you are going to make anything this week, it should be this. I made it for a girls night I had last weekend, and it was a hit and will stay good in the fridge for a couple of days. The best thing about this, is it pairs great with a margarita! (our choice was a frozen strawberry lemonade marg)
Thank you to thecookiewriter for this recipe! (http://thecookiewriter.com/2014/08/guacamole-pizza.html)
- 4 Portobello mushrooms, sliced
- 5 garlic cloves, minced
- 3-4 tbsp. olive oil ( I had lemon infused grape seed oil for the crust, yum!)
- ¼ tsp. salt
- 2 cups all-purpose flour
- 2¼ tsp. instant dry yeast
- 1 tsp. sugar
- 1 tsp. salt
- ⅔ cup warm water (105-115F)
- 3 large avocados, ripe (soft not squishy)
- ½ lime
- 1 small tomato, diced (or 5- 6 cherry tomatoes sliced
- ½ red onion, diced
- *cheese for topping (some mozzarella or manchego would be amazing! if you want)
- Cut your avocados in half and remove pit. Spoon out avocado into a medium bowl. Add in garlic, salt, and freshly squeezed lime. Mash avocado until smooth. Add the tomatoes and onion, stirring until combined. You can do this while the pizza dough is cooking or ahead of time and refrigerate!
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- The original says to bake the mushrooms in the oven, which you are welcome to do! But I cooked mine in a saute pan with the garlic, olive oil, salt, and pepper until they became tender, about 10 minutes while checking often (which is why they have a darker color then the original post)
- Add the water and oil to the bowl of your stand mixer. In a separate bowl, sift together the flour, sugar, yeast, and salt. Attach the dough hook to your stand mixer and start the mixer on low. Carefully add the flour mixture to the wet mixture, increasing the speed of the mixer as needed. Mix until the dough forms a ball and clears the sides of the mixer.
- Lightly flour your counter. Place the dough on top and knead until smooth and elastic, between 5-7 minutes. Lightly grease the bowl of your stand mixer and set the dough inside, rotating the bowl so the dough becomes coated in oil. Cover and set aside for 1 hour (or until dough has doubled in size.)
- If you do not have time to make your own dough, many places such as Trader Joes and Vons sell pre-made dough that you can shape and bake!
- When ready to use, preheat oven to 475F. Deflate the dough by punching it and pouring onto your floured countertops. Roll out into a large size pizza crust and place onto your pizza pan. Brush dough with olive oil (if using cheese, place it on top of the oiled dough now) and bake for 10-12 minutes, or until golden brown and desired consistency is reached.
- Spread the guacamole across your COOKED pizza dough. Once smooth, top with the portobello mushrooms. Cut and serve!