Avocado Lime Pizza with Serrano Chilis
For a little background, this avocado pizza is sort of a nostalgic concoction of what I remember from a dish I had in Mexico City about 5 years ago.
I honestly can’t recall all the ingredients it came with or the restaurant I ordered it from, but I do know there it had avocado and lime.
To start out, I gave this little guy a butter and garlic base. Popped it in the oven and let that flavor infuse into that dough. Then, after the pie was ready, I removed it from the over and topped with avocado, serrano peppers, lime oil, cilantro, mixed greens and of course, a sprinkle of salt and a dash of pepper.
To bake, I used a stone, which makes for some top-notch pizzas. If you do have one and using it for the first time, remember to NEVER put the pizza stone into a pre-heated oven.
You must put it in while the oven is cold, then set the temperature to its highest degree and let the stone heat up slowly, in unison with the oven. Hand-in-hand. Together forever. Well, at least for 30-40 minutes.
After that, you can remove the stone and quickly transfer the dough over. Then you can add toppings and do all that funk, that sweet, that nasty, that gushi stuff.
Just make sure you move quickly because you don’t want the stone to cool.
If you have a pizza peel, then obviously you can add everything to the dough before transferring.
In this case, since we are adding avocado, I’m adding all the toppings AFTER the dough has been cooked. Who likes hot avocado? No, thank you.
Anyway, hopefully, I explain better in the step-by-step directions below.
Welp, I think that’s it. Enjoy.
Ingredients You’ll Need
vegan butter (I used earth balance)
2 tbsp garlic minced
2 tbsp olive oil
juice of 2 limes
¼ cilantro bunch, chopped
3 avocados, pitted, sliced and peeled
serrano chilis, chopped into small pieces
Let’s Do This
- Place the pizza stone in the oven and put the temperature to its highest setting. Allow it to heat up for about 40 minutes after it reaches its highest temp.
- In the meantime, stretch and roll the dough into a 12-inch round. Put the melted butter and minced garlic at the center of the dough and use the back of a spoon to spread it evenly across, leaving about a ½ – 1 inch around the edges.
- In a small bowl, combine the olive oil and lime juice. This will be drizzled over all the toppings.
- When the stone is ready, remove from oven and transfer the buttered dough over. Place back in the oven and let it cook for 10 minutes.
- Remove from oven and layer avocado slices around the pie. Sprinkle serrano chilis and cilantro. Then, drizzle the lime-oil mixture over the top. Be generous.
- Evenly dash some salt and pepper over ingredients and top with mixed microgreens.