About this recipe:A deliciously different pizza made with avocado spread in place of pizza sauce, and topped with chicken and cheese. Great for a light meal.
2 avocados - peeled, pitted and diced
1 tablespoon chopped fresh coriander
1 tablespoon fresh lime juice, or to taste
1 pinch salt, or to taste
1 clove garlic, peeled
2 large pre-baked pizza bases
1 tablespoon olive oil
150g chopped cooked chicken breast
150g cherry tomatoes, quartered
110g grated Monterey Jack cheese
1 pinch cayenne pepper
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Method Prep:20min › Cook:5min › Ready in:25min
Preheat the grill. If you have a pizza stone, place it under the grill while it preheats.
In a food processor, combine the avocados and coriander. Puree while adding lime juice and salt to taste. Cover, and set aside.
Slice the garlic clove in half, and rub the cut side onto the tops of the cooked pizza bases for flavour. Brush both sides of the bases with olive oil. Spread the avocado mixture thickly over the top of each base, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking tray if you do not have a pizza stone.
Grill for about 5 minutes, or until the cheese has just melted and the crust is lightly toasted.
If you cannot find Monterey Jack cheese, use a mild Cheddar.
You could use 4 pitta breads instead of the pizza bases to make individual pitta pizzas.