Avocado BLT Pizza

Anyone who knows me sees that I eat avocado pretty much every day (it might be an addiction). I also looooove bacon and goat cheese, which luckily doesn’t hurt my stomach at all. So this recipe was right up my alley! You might be thinking “Avocado instead of pizza sauce? What??” but I promise it’s just as glorious as it sounds. And so easy to make! This is a great recipe to whip up on a Friday night when you don’t want to cook. Just keep some pizza crusts in the freezer and you can have this pizza ready in less time than delivery!

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Avocado BLT Pizza

Ingredients:

  • 1 pizza crust (I usually buy the frozen ones)
  • 1 avocado
  • 2 cloves garlic
  • 1/2 tsp red pepper flakes
  • Salt and pepper
  • Handful of cherry tomatoes, cut in half
  • 4 slices bacon, pan fried and crumbled
  • 1/2 cup goat cheese
  • Handful of arugula

Directions:

1.) Bake pizza crust according to instructions.

2.) Mash avocado in a small bowl with garlic, red pepper, and salt and pepper. Spread on baked pizza crust. Top with halved cherry tomatoes, bacon crumbles, and goat cheese. Bake for another 5-10 minutes or until cheese begins to melt.

3.) Top with arugula, cut into fours and enjoy!

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Veggie Pesto Pizza

Earlier this week I needed to make dinner, but wanted something relatively quick. I had bought frozen organic pizza crusts from Trader Joe’s awhile back, so I decided to make one for dinner! I had veggies and cheese, then added some pesto when I cooked the veggies to boost the flavor. The crusts are about 10″ around, so they are personal sized. I had half for dinner and ate the rest for lunch the next day. It was just as delicious reheated!

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Veggie Pesto Pizza

Ingredients:

  • Personal-sized pizza crust (I used Trader Joe’s organic)
  • Pasta/marinara sauce
  • Mozzarella balls
  • Onions, peppers, cherry tomatoes (and any other veggies!)
  • Shredded Italian cheese
  • Pesto (I used sun-dried tomato basil)

Directions:

1.) First, let crust thaw per package instructions (about 15 minutes). Preheat oven to 425 degrees F.

2.) While the crust is thawing, cut cherry tomatoes and mozzarella balls in half.

3.) Next, saute onions and peppers until cooked. Add in cherry tomato halves and pesto and cook until soft.

4.) Put a thin layer of pasta sauce on pizza crust and top with shredded cheese.

5.) Then add in the pesto veggies and top with mozzarella balls and more shredded cheese, if desired.

6.) Bake for 12-15 minutes until toppings look bubbly. The crust was a little soft on the bottom of mine, so I probably could have cooked it a little longer. It may have been because I had a lot of toppings!