Avocado Chicken Pizza Recipes

Steps:

• For the pickled onions: Place the sliced onion in a heatproof container. Bring the vinegar, water, honey, salt, red pepper flakes and cumin to a boil in small saucepan. Pour the mixture over sliced onions and stir. Cool, cover and refrigerate for 2 days. Makes about 1 cup of pickled onions.
• For the tomato braised chicken: Preheat the oven to 300 degrees F. Toss together the chicken thighs, tomato, garlic, vinegar, parsley, olive oil, paprika and pepperoncini in a large baking dish and cover. Bake until the chicken is tender and easily shredded, 1 hour and 30 minutes to 2 hours. Once the chicken is cool enough to handle shred with a fork. Makes about 4 cups of chicken mixture.
• For the avocado sauce: Combine the coconut milk, cilantro, lime juice, avocado and jalapeno in a food processor and pulse until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Makes about 1 cup.
• For the pizza: Adjust oven rack to the bottom position with a pizza stone. Preheat the oven to 450 to 500 degrees F. Make the first pizza: spread half of the avocado sauce over a dough round. Sprinkle on half of the shredded mozzarella. Scatter half each of the chicken, black beans and corn over the mozzarella. Add half the pickled onions and finish with half of the Cheddar. Transfer to the preheated stone and bake until golden, crisp and bubbly. Sprinkle with half the cilantro and serve with 2 lime wedges. Repeat with the remaining ingredients to make another pizza.

Steps:

• Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats.
• In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.
• Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.
• Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

Steps:

• Preheat a pizza oven or oven to 450 degrees F and place a pizza stone on the middle shelf.
• Combine the goat cheese, mascarpone, ricotta, basil, oregano, garlic, lemon zest, salt and pepper in a food processor and blend until smooth.
• Divide the dough into 2 pieces and roll out on a lightly-floured surface. Place 1 piece of dough on a pizza peel and drizzle the dough with 2 tablespoons olive oil. Smear half the cheese on evenly. Freshly grate about 1/4 cup Parmigiano-Reggiano on top. Bake until the crust is crispy, about 10 minutes. Repeat with the remaining dough.
• Fan out the avocado on top of the cheese. Drizzle with olive oil, then sprinkle with sea salt and crushed red pepper, to taste.
• Slice and serve.

Steps:

• Preheat oven to 180°F.
• Spread pizza base with tomato paste, garlic and shallots.
• Arrange mushrooms, olive and cherry tomatoes around base. Sprinkle with cheese. Put in oven and bake for 20 minutes or until everything is golden.
• Remove from oven and serve topped with avocado and basil leaves.