Categories: Pizza/flatbread
Ingredients
- 1 sheet of puff pastry (I used Pepperidge Farm Puff Pastry Sheets from 17.3 oz/1.1 lbs. pkg. which has two sheets but I only used one), thawed out overnight in refrigerator
- 11/2 firm-ripe avocados, cubed 1/2 inch
- 2 med. tomatoes, seeded, cored and diced 1/2 inch
- 1/2 med. red onion, thinly sliced
- 1⅓ cups shredded Italian Five Cheese blend
- Pizza Pesto
- 3 tsp. white vinegar
- 1 tsp. balsamic vinegar
- 1/2 tsp. lemon juice
- 1/2 tsp. honey
- ⅛ tsp. turmeric
- 1/4 tsp paprika
- 1/2 cup chopped cashews
- ⅔ cup fresh cilantro, roughly chopped
- 2 garlic cloves
- 2 green onions, roughly chopped
- 1/2 Tbsp. sugar
- 1 tsp. black pepper
- 1 tsp. ground cumin
- 1/4 cup olive oil
- Avocado Sauce
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 Tbsp. milk
- 1 green onion, roughly chopped
- 2 garlic cloves
- 1/2 cup cilantro, roughly chopped
- 1 avocado
- squeeze of fresh lemon juice
- salt and pepper
Directions
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Pizza Pesto
- Combine all ingredients in a food processor until throughly mixed.
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Avocado Sauce
- Combine all ingredients in a food processor until throughly mixed. You may need to stop the food processor and scrape the sides to blend all ingredients well.
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Assembling Pizza
- Preheat the oven to 400F.
- Roll out puff pastry on a floured surface ¼" thick (it does not have to be perfectly round). Pierce the puff pasty with a fork to prevent bubbling and transfer to a parchment lined baking sheet or pizza stone.
- Spread the pizza pesto evenly over the puff pasty and sprinkle with cheese. Bake in the oven for 10 minutes or until golden crisp around the edges.
- Remove the puff pasty from the oven and place the prepared tomatoes, red onions, and avocado on top.
- Drizzle with Avocado Sauce as much or as little as you like and enjoy!
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Notes