I spent a while brainstorming different titles for this pizza:
- Guacamole Pizza
- South of the Border Pizza
- Tex Mex Pizza
- Pizza with Avocado, Corn, Red Onion, Pepper, and Chorizo
- Everything-But-the-Kitchen-Sink Pizza
Call it what you will…
… this pizza is nothing short of delectable.
I used my typical pizza crust method, by par-baking a rolled-out store-bought whole wheat pizza dough before loading on the toppings… which include all sorts of goodies:
Guacamole packed with corn kernels, cilantro, jalapenos, lime juice, garlic, and spices.
Monterey Jack cheese, red onions, yellow bell pepper, and chorizo.
And finally a scattering of green onions.
Mid-chowing down, John went into the kitchen and returned with the perfect finishing touch.
Chipotle pepper hot sauce!
I gotta hand it to him, my husband has a discerning palate ;).
For a recipe that literally came together as I poked around the fridge, this pizza turned out incredibly well. I kept on finding ingredients that fit the southwestern flavor profile, and the combination of salty, sweet, and spicy was awesome. I also enjoyed the contrasting textures: crisp whole wheat crust, chewy chorizo, creamy avocado, gooey cheese, and slightly softened veggies.
If you’re someone who has difficulty stopping at just two slices of pizza, this might be the pie for you. Each piece is loaded with non-refined carbohydrates (whole wheat crust), healthy fats (avocado), and vegetables (red onion, yellow bell pepper, & green onions); and just the right amount of indulgences (cheese & chorizo). In other words, this Southwestern Pizza is satiating for both your belly and mouth.
Filling and flavorful? Yes, please.
Ingredients for the guacamole sauce:
- 1 large ripe avocado
- 1 seeded and minced jalapeno chile pepper
- 1 large garlic clove, minced
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp freshly squeezed lime juice
- 1/4 tsp ground cumin
- pinch cayenne pepper
- 1/2 cup frozen and thawed (or fresh) corn kernels
- Kosher salt and freshly ground black pepper, to taste
Ingredients for the pizza assembly:
- 1 – 1 lb ball pizza dough, whole wheat or regular, store-bought or homemade
- 1 cup freshly grated monterey jack or jalapeno cheddar cheese (I went light on the cheese, given the richness of the guacamole sauce… but feel free to add more to your liking)
- 1/4 cup thinly sliced red onions
- 1 medium-sized yellow bell pepper, cut into slices (can substitute orange or red… green can be used as well, although it won’t be as sweet)
- 1/2 cup sliced chorizo
- 2 whole green onions, sliced thin
- hot sauce, optional (I used Tobasco Chipotle Pepper Sauce, and it was an awesome addition!)
- Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours (this step will ensure ease of rolling out the dough)
- Heat oven to 450°F.
- Mash avocado in a bowl or malcojete. Stir in remaining guacamole sauce ingredients. Set aside.
- On a lightly floured surface, roll the pizza dough out to 1/4-inch thickness. Carefully transfer to a rimless baking sheet. Pierce the dough lightly with a fork all over the surface (about 10 times) and place in the oven. Pre-bake the dough for 2 minutes.
- Remove the baking sheet from the oven, flip the pizza crust over, and spread the guacamole sauce evenly over the top. Scatter cheese on top of the guacamole sauce, followed by the red onions, bell pepper and chorizo.
- Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet and transfer the pizza directly onto the oven rack, and cook 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp. Top pizza with green onions.
- Allow the cooked pizza to cool for a couple of minutes before slicing and serving.