Avocado Pizza

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.

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

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

Set aside to rest for 30 minutes.

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

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

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

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

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

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.

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

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.