Avocado Pizza

Avocado Pizza

We're all looking for ways to make our favourite meals that little bit healthier, and this twist on a traditional pizza more than fits the bill. When it comes to the dough, the recipe's originator recommends Caputo (or “00”) flour – an authentic Italian variety used by pizzaioli (pizza makers) to produce a very soft, flavourful thin crust.
Total Time
1 Hour
For the pizza dough
4 cups of Caputo flour
1 tbsp of Caputo multigrain flour
1/2 tbsp of salt
1 tsp of dry yeast
1 tsp of extra virgin olive oil, plus extra for greasing
1 tsp of agave syrup
For the ricotta cream
1 jalapeño, chopped
1 serrano pepper, seeded and chopped
Grated zest and juice of 1 lemon
1/4 cup of ricotta
1 tbsp of crème fraîche
Pinch of salt
For the agave oil
1 tbsp of agave syrup
1 tbsp of extra-virgin olive oil
Pinch of salt
Everything else
1 avocado, pitted and thinly sliced
Sea salt and black pepper
1/2 bunch of cilantro
1 serrano pepper, thinly sliced
1 lime, cut in thin wedges
Step 1

In a mixer fitted with the paddle attachment, combine the flours and salt. In another bowl, combine the yeast, oil, agave syrup, and 1/4 cup of water and set aside for 5 minutes.

Step 2

Pour the wet ingredients into the flour mixture and knead until a ball of dough forms.

Step 3

Lightly oil a bowl, then add the dough and cover with plastic wrap.

Step 4

Set aside to rest for 30 minutes.

Step 5

Form 4 dough balls, place on a tray and cover, and refrigerate for 24 hours.

Step 6

In a blender, combine the jalapeño, serrano peppers, and lemon juice and blend until smooth.

Step 7

In a mixing bowl, combine the ricotta, crème fraîche, and lemon zest. Add the jalapeño mixture and season with salt. Set aside.

Step 8

Combine all the ingredients for the agave oil and set aside.

Step 9

Preheat oven to 500ºF (220°C). Put a round ceramic pizza stone in the oven to warm up.

Step 10

Take the ball of a pizza dough from the refrigerator and bring to room temperature. Stretch the dough (using a rolling pin, if needed) as thin as you can without breaking it.

Step 11

Bake for 5 to 10 minutes, until the edges are browned and the dough is cooked through.

Step 12

Top the crust with the ricotta cream, spreading it to cover. Arrange the avocado on pizza and drizzle the agave oil on top. Season with salt and pepper. Top with cilantro, the serrano slices, and thinly sliced lime wedges. Serve immediately.

Courtesy of Malibu Farm Miami Beach. Founder and Chef: Helene Henderson

Miami Cooks: Recipes from the City's Favorite Restaurants​, RRP £23.99, is available to buy here.

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