Avocado pizza with Avocado Sauce?! Yes! Yes! And more Yes! Can you tell I’m screaming with joy?
I love, love avocados and find every way I can to incorporate more of them into my dishes. Have you tried the avocado eggrolls with the most amazing dipping sauce at Cheesecake Factory? Avocado, sun-dried tomatoes, and cilantro stuffed in a crispy won ton wrapper, served with tamarind-cashew dipping sauce. They are to die for! That’s where the inspiration for my pizza came from as I wanted to incorporate similar flavors of the eggrolls but also use a lighter approach with this dish.INGREDIENTSPizza Toppings
- 1 sheet of puff pastry (I used Pepperidge Farm Puff Pastry Sheets from 17.3 oz/1.1 lbs. pkg. which has two sheets but I only used one), thawed out overnight in refrigerator
- 1½ firm-ripe avocados, cubed ½ inch
- 2 med. tomatoes, seeded, cored and diced ½ inch
- ½ med. red onion, thinly sliced
- 1⅓ cups shredded Italian Five Cheese blend
Pizza Pesto
- 3 tsp. white vinegar
- 1 tsp. balsamic vinegar
- ½ tsp. lemon juice
- ½ tsp. honey
- ⅛ tsp. turmeric
- ¼ tsp paprika
- ½ cup chopped cashews
- ⅔ cup fresh cilantro, roughly chopped
- 2 garlic cloves
- 2 green onions, roughly chopped
- ½ Tbsp. sugar
- 1 tsp. black pepper
- 1 tsp. ground cumin
- ¼ cup olive oil
Avocado Sauce
- ½ cup mayo
- ½ cup sour cream
- 2 Tbsp. milk
- 1 green onion, roughly chopped
- 2 garlic cloves
- ½ cup cilantro, roughly chopped
- 1 avocado
- squeeze of fresh lemon juice
- salt and pepper
NOTES
The ingredients listed are for one pizza, except for Pizza Pesto and Avocado Sauce, which yields enough for a second pizza. Double up the pizza topping ingredients to make a second pizza and use the second sheet of puff pasty.
Serves: 4
CREDIT: littlebroken
