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Avocado Toast Pizza

1 large pre-baked pizza crust, such as Boboli brand

1 tablespoon extra-virgin olive oil, plus more for drizzling

4 cloves garlic, finely chopped

1 fresh red chile pepper, thinly sliced (see note)

½ cup lightly packed fresh cilantro, chopped, plus some whole leaves for garnish

½ teaspoon sea salt

Flesh from 2 avocados, cut into ¼-inch slices

1 tablespoon fresh lemon juice

1 teaspoon crushed red pepper flakes

¼ teaspoon freshly ground black pepper

Salsa verde, for dipping (optional)

Place a pizza stone or rimmed baking sheet on the middle oven rack; preheat to 450 degrees.

Brush the surface of the pizza crust with the oil. Scatter the garlic and most of the chile pepper slices (reserving a few for garnish) over the top, plus the chopped cilantro and ¼ teaspoon of the salt.

Use a pizza peel or cake lifter to transfer the crust to the oven; bake (on the pizza stone or baking sheet) until the edges of the crust are browned and the garlic is very fragrant, 8 to 10 minutes. Transfer to a cutting board, then top with the sliced avocados, a sprinkling of lemon juice, the crushed red pepper flakes, the black pepper, the cilantro leaves and the reserved chile pepper slices. Drizzle with a little more oil, if desired.

Cut into pieces and serve with the salsa verde, for dipping, if desired.

Note: If you want a milder flavor, remove the seeds from the chile before using.

Serves 4

Nutrition | Per serving: 430 calories, 12 g protein, 58 g carbohydrates, 19 g fat, 4 g saturated fat, 0 mg cholesterol, 850 mg sodium, 7 g dietary fiber, 3 g sugar

Adapted from "Bosh!: Simple Recipes. Amazing Food. All Plants," by Henry David Firth and Ian Theasby (William Morrow, May 2018).

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