Grecian California Avocado Pizza
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Credit: Merita Kraya, Euro Pizza Café, Fountain Hills, Ariz.
The National Culinary Review, January 2013
From the Chef
“Courtesy of the California Avocado Commission”
Ingredients
Dough for 1 (12-14 inch) pizza
3/4 oz. chopped garlic
1 T. chopped parsley
1 oz. olive oil
4 oz. shredded mozzarella cheese, divided
5 oz. cooked chicken breast, diced
1 oz. sliced red onion
1 oz. chopped pepperoncini
½ large (8 oz.) fresh California avocado, cut in 8 slices
1½ oz. feta cheese, crumbled
1 oz. sliced Kalamata olives
Instructions
Method: Preheat oven to 475ºF. Shape pizza dough into 12-inch round. Combine garlic, parsley and olive oil to form paste; brush on pizza dough. Sprinkle ¾ cup mozzarella cheese on top. Add chicken breast, red onion, pepperoncini, avocado, feta cheese and olives. Spread remaining mozzarella cheese on top. Bake for 10-12 minutes, or until cheese is melted and crust is brown.
Yield
1 pizza
Tags
Main Dish, Poultry, The National Culinary Review
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