A homemade pizza crust made with a combination of bread and wheat flour topped with Monterey Jack cheese, sliced avocado, and baby arugula then drizzled with an aioli sauce.
2 ripe avocados, peeled, pitted, and thinly sliced
2 ounces fresh baby arugula
DIRECTIONS
DOUGH:
In a large bowl mix together the water, yeast, and honey. Add the flours, salt, and 1 TBSP of the oil, mix until well combined and dough pulls away from sides of bowl. Lightly flour your hands and a work surface and knead the dough by hand for 10 minutes (dough will be a little sticky).
Form the dough into a ball and place in a large bowl with the remaining 1 tsp of olive oil. Flip the dough ball around to cover in the oil then loosely cover the dough and put in a warm place to rise for about 1 hour.
TOPPINGS & ASSEMBLY:
Preheat oven to 450°F. Lightly oil a large pizza pan or rimmed baking sheet.
Mix together all the AIOLI SAUCE ingredients in a bowl, set aside.
Punch down dough and stretch to fit in your pan. Bake the dough in the preheated oven for 10 minutes.
Take the dough out of the oven and sprinkle the cheese evenly on top. Put back in the oven and bake until crust is golden brown, 4 to 6 more minutes.
Remove the pizza from the oven and transfer to a cutting board. Lay avocado slices and arugula on the pizza then drizzle the ailoi sauce over top. Cut into slices and serve.
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