Ever since I made pizza with yeasted potato crust it has become a staple in our meal rotation list. It seems like all it takes to come up with an amazing filling combo is just a little inspiration so the influence of flavors Brion and I tasted in Mexico became a natural choice for me.
Although avocado on pizza may sound weird, if you are a guacamole lover, its glorious. When you think about it, tomato or tomato sauce is a big part of pizza most of the time. Often guacamole is made with tomato, so it compliments pizza well. I used all the ingredients you would normally fit into a tortilla for toppings. Spicy chicken, bacon, avocado, onion, tomato, cheese and GUACAMOLE!
When I make guacamole for pizza, I like to keep it simple: mashed avocados, onion, garlic, lime juice, salt and cilantro. Another thing I found, was that any left over pieces can be wrapped tightly in plastic wrap and placed in a freezer bag and frozen. When you want to use them, thaw at room temperature then heat slightly in the microwave. Most often pizza is frozen unbaked and needs assembly and baking. This pizza tasted just as good as when it was freshly baked!
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- 2/3 cup ( 170 grams ) potato, cooked, mashed & cooled
- 1/2 cup lukewarm water
- 2 1/4 tsp (pkg) dry active yeast
- 1 Tbsp butter, softened
- 1 tsp salt
- 1/2 cup sour cream
- 3 cups flour
- 350 grams chicken breast, cut into thin strips
- 2 Tbsp veg oil
- 2 Tbsp lemon juice
- 1 1/2 tsp EACH seasoned salt, dried oregano, ground cumin
- 1 tsp garlic powder
- 1/2 tsp EACH chili powder, paprika, crushed red pepper flakes (optional)
- 2 large avocados, pitted, peeled & cubed
- 1 Tbsp lime juice
- 1/2 tsp salt
- 1 clove garlic, minced
- 2 Tbsp onion, minced
- 1 tsp cilantro, chopped
- Marinated chicken strips
- 3-4 slices bacon, crisply cooked, coarsley chopped
- 1/4 cup onion, chopped & cooked a few minutes in the microwave
- 1 EACH red & green pepper, small, julienned
- 1 large Roma tomato, seeded & chopped
- 1 avocado, peeled, seeded & sliced thin
- 100 grams Gouda or your choice of cheese, shredded
- 100 grams 100% mozzarella cheese, shredded
- 1/2 cup Guacamole
Ingredients
Potato Pizza Crust
Chicken Marinade
Guacamole
Pizza Toppings
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- Cook potato, peel, mash & cool. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well.
- Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in bulk, about 1 hour.
- In a large resealable plastic bag, combine all ingredients. Seal & turn to coat; refrigerate for 1-4 hours.
- In a large bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion & cilantro. Blend well. Cover & set aside until ready to use. You will have extra for something else.
- In a skillet, cook bacon until fairly crisp, drain on paper towels & chop coarsely. Wipe skillet with paper towel. Add marinated chicken, stir-fry until cooked then remove to a dish. Add peppers & onion to skillet; sauteing until tender crisp.
- Preheat oven to 375 F. On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer with paper to a baking sheet.
- Using some grated cheese, make a ring around the outer edge of the dough. Roll dough once over cheese ring. Carefully spread the 1/2 cup of guacamole over the bottom of pizza, then sprinkle with a bit more cheese. Layer with avocado slices, onion, bacon, chicken, tomato & remaining cheese. If you prefer, brush to top of the outside ring with egg wash.
- Bake for 15-20 minutes or until golden brown, Remove from oven & slice.
- You may choose to prepare your marinated chicken & guacamole before you start making the dough.