Sometimes when you’re running low on ingredients, you’re forced to improvise. To make unusual decisions resulting in things you might not ordinarily try if you had say… some tomato sauce or mozzarella cheese around. The results of this culinary ad-libbing has a name… and that name is spicy avocado pizza.
Don’t let the spicy part frighten you. While this pizza definitely packs some warmth, the avocado is surprisingly effective at mellowing the heat out once it hits your tongue. The first time I made this pizza I made it with a whole avocado, pepper jack cheese, and no jalapeños. After revisions the pepper jack cheese was upgraded to habanero jack cheese (oh yes), the avocado was cut in half, and sliced jalapeños were scattered across the top. Cranking up the pepper dial to 11 and halving the avocado resulted in just the balance I was looking for. So if you have a pizza crust lying around but only have ingredients on hand for guacamole – fear not! This pizza will save you.
- 1 prepared pizza crust (I like thin crust)
- 1 tablespoon olive oil
- 1/2 avocado
- Juice from 1/2 of a lime
- Salt, to taste
- 3 ounces habanero jack cheese (pepper jack will work as well)
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, sliced
- 6 cherry tomatoes, quartered
- Preheat oven according to package instructions for your prepared pizza crust.
- Blend avocado with the olive oil, lime juice, and a pinch of salt. Spread evenly over the crust.
- Sprinkle half of the cilantro atop the avocado, then top with shredded cheese.
- Scattered sliced jalapeño and quartered tomato over the pizza. Transfer to oven and bake according to package instructions.
- Remove pizza from oven and top with remaining fresh cilantro. Slice and serve.
- Calorie information is based on using the prepared pizza crusts by Pizza Romana.