Avocado Egg Breakfast Pizza
Adapted from The Kitchn. This is definitely a make-again recipe. Cooking the pizza dough in a skillet is a method I plan on adopting for making regular pizza as well.
2 large avocados, peeled and quartered
Juice of 1 lime
2 cloves of garlic, minced
Salt and pepper
1/2 pound pizza dough, homemade or store-bought (see Note)
4 large eggs
1 tablespoon vegetable or grapeseed oil
Hot sauce, for serving (optional)
Add the avocado, lime, garlic, salt and pepper to a bowl. Mash with a fork or potato masher until smooth with a few chunks of avocado. Set aside.
Divide the dough into 4 equal pieces. On a well-floured cutting board, roll each piece into a thin, 6-inch circle. (If the dough keeps springing back as you roll it, let it rest for a few minutes to relax the gluten and try again.) Brush each side of the dough with a small amount of oil.
Heat a metal skillet over medium heat. Place one of the dough circles in the center of the skillet. Cook for 1-2 minutes, until the underside is browned and the top surface is bubbly. Flip and cook other side until browned, pressing down with a spatula if the dough puffs up off the bottom of the pan. It may be charred in spots, which is fine. Remove to a plate and repeat with remaining dough circles.
Spread 1/4 of the avocado mixture onto each cooked piece of dough.
Heat the oil in a skillet over medium heat. (If using the same skillet you used for the dough, first let it cool slightly and clean out any burned flour that may be sticking to it.) Fry eggs (or scramble) to desired doneness and place each one on top of a pizza. Serve immediately, with or without a drizzle of hot sauce.
Notes: A half pound of pizza dough is about half of a standard pizza dough recipe, or half a batch of store-bought dough. The pizza rounds can be cooked up to 1 day ahead and stored in an airtight container. (It will be softer than when freshly made.) Warm in the oven or on a skillet before adding the toppings. Store-bought flatbread or pita can be used instead of pizza dough for a quick breakfast. Warm bread before adding the toppings. Grapeseed oil is best for cooking the pizza in a skillet, since it won't get as smoky as other oils.
Yield: 4 pizzas (which feeds two people for dinner)
2 large avocados, peeled and quartered
Juice of 1 lime
2 cloves of garlic, minced
Salt and pepper
1/2 pound pizza dough, homemade or store-bought (see Note)
4 large eggs
1 tablespoon vegetable or grapeseed oil
Hot sauce, for serving (optional)
Add the avocado, lime, garlic, salt and pepper to a bowl. Mash with a fork or potato masher until smooth with a few chunks of avocado. Set aside.
Divide the dough into 4 equal pieces. On a well-floured cutting board, roll each piece into a thin, 6-inch circle. (If the dough keeps springing back as you roll it, let it rest for a few minutes to relax the gluten and try again.) Brush each side of the dough with a small amount of oil.
Heat a metal skillet over medium heat. Place one of the dough circles in the center of the skillet. Cook for 1-2 minutes, until the underside is browned and the top surface is bubbly. Flip and cook other side until browned, pressing down with a spatula if the dough puffs up off the bottom of the pan. It may be charred in spots, which is fine. Remove to a plate and repeat with remaining dough circles.
Spread 1/4 of the avocado mixture onto each cooked piece of dough.
Heat the oil in a skillet over medium heat. (If using the same skillet you used for the dough, first let it cool slightly and clean out any burned flour that may be sticking to it.) Fry eggs (or scramble) to desired doneness and place each one on top of a pizza. Serve immediately, with or without a drizzle of hot sauce.
Notes: A half pound of pizza dough is about half of a standard pizza dough recipe, or half a batch of store-bought dough. The pizza rounds can be cooked up to 1 day ahead and stored in an airtight container. (It will be softer than when freshly made.) Warm in the oven or on a skillet before adding the toppings. Store-bought flatbread or pita can be used instead of pizza dough for a quick breakfast. Warm bread before adding the toppings. Grapeseed oil is best for cooking the pizza in a skillet, since it won't get as smoky as other oils.
Yield: 4 pizzas (which feeds two people for dinner)
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