Servings: 4 people
Equipment
Ingredients
Dough:
- 1 ball of fresh pizza dough about 250g
- 1 tbsp olive oil for brushing the crust
Sauce:
- 3 tbsp basil pesto store-bought or homemade
Toppings:
- 1 cup shredded mozzarella cheese
- ½ cup crumbled goat cheese or feta optional for tang
- 1 cup heirloom cherry tomatoes halved
- 1 ripe avocado thinly sliced
- 1 tbsp lemon juice to keep avocado fresh
- ¼ cup arugula
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Red chili flakes optional, for mild heat
Instructions
Preparation:
- Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating.
- On a lightly floured surface, roll out the pizza dough into a 10–12-inch circle. Brush the edges lightly with olive oil for a golden crust.
- Spread the basil pesto evenly over the dough, leaving a small border.
- Sprinkle mozzarella cheese evenly across the pesto base.
- Add heirloom tomato halves evenly over the cheese.
Assembly & Baking:
- Transfer the pizza to your hot baking sheet or stone and bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.
- While the pizza is baking, toss the avocado slices gently in lemon juice to prevent browning.
- Remove pizza from oven. Let cool for 1–2 minutes.
- Top with sliced avocado, arugula, and fresh basil leaves. Sprinkle with salt, pepper, and chili flakes to taste.
- Slice and serve immediately while the crust is crisp and toppings are fresh.
Notes
- Shortcut: Use naan or flatbread as a quick crust substitute.
- Variation: Add thin slices of fresh mozzarella or a drizzle of balsamic glaze.
- Storage: Best enjoyed fresh. Avoid reheating due to avocado.
- Vegan Option: Use vegan cheese and skip the goat cheese.
Tried this recipe?Let us know how it was!
