Second time lucky
What makes a pizza?
While I’m not here to debate what truly makes a pizza, I am here to convince you that once in a while swapping tomato sauce for avocado is a fun and TASTY thing to do!
Is there such thing as too much avocado?
When I first made this pizza back in 2013 avocado was just starting to become popular. That Christmas I’d made a delicious salmon and avocado terrine and when buying the ingredients I’d massively overestimated the number of avocados we would need. At the time avocados WEREN’T in our local supermarket so I’d stocked up just in case we didn’t have enough. After what felt like weeks (but was probably mere days) of avocado salad and homemade guacamole served with crisps I decided to come up with something different to use them up and so the Chicken and Avocado Pizza was born.
The original recipe didn’t get a lot of traction. A few people couldn’t understand why I’d skip the tomato and opt for a guac-like base. I know it’s a little unconventional but with avocado on toast now featuring a gazillion times on instagram every morning I don’t think it’s too hard to imagine smearing avocado on to a pizza base.
If you, like me, LOVE avocado you’ll be grateful for this new way of eating your favourite bright green fruit.
Before – 2013
After – 2016
Chicken and Avocado Pizza – The Recipe
Each time I make this pizza I do change it slightly. The best thing about pizza recipes of any variety is that you can adapt the recipe for your own personal tastes.
I used to make it with mozzarella but I find that a soft, mild goats cheese is a much nicer texture alongside the soft, creamy avocado. I also used to finish the pizza with a drizzle of jalapeno sauce. I still do this on occasion, but today I opted to drizzle it with a little smokey ranch dressing.
- 1 small ball of pizza dough
- 1 small avocados
- Juice of half a lemon
- 1 tbsp olive oil
- Handful of cooked chicken
- Small handfull of mild, soft goats cheese
- Drizzle of smokey ranch dressing optional
- Pre-heat your oven to gas mark 6 / 180C.
- Roll out the ball of dough into a flat circle roughly half a centimetre thick. Place onto a baking sheet or preheated pizza stone.
- Bake without toppings for roughly 10-15 minutes or until beginning to turn golden.
- Scoop the flesh out of the avocados. Place the avocado into a blender with the lemon juice, garlic, oil and jalapeno. Blitz until a smooth puree has formed.
- Remove the bare pizza base from the oven and spread with the avocado puree over the pizza base.
- Top with the cooked chicken and crumble over the goats cheese.
- Place back in the centre of the oven and bake until the chicken is piping hot and the cheese soft and melting.
- Drizzle with your favourite dressing as desired.
This pizza would work brilliantly as part of a main meal, served with salad and/or wedges. Alternatively serve on its own for an indulgent lunch!
Depending on how much time you have on your hands you can even reduce the amount of prep and cooking time by using a ready baked flatbread or high quality pizza base. I won’t tell anyone if you don’t!
So tell me, I’m dying to know. Does this count as pizza? Have your say in the comments below!