Yet another pizza, this time with avocado
Once again, another fabulous pizza from my pal Paul, of Sweet Paul fame. This shoot we did a few years back for his magazine, and I can vouch for how easy and delicious this pizza is.
Avocado is something we used to eat on pizza’s all the time in South Africa – my favourite one was served by Cornuti, a fabulous restaurant in Illovo, Johannesburg, and it had on it bacon, feta, spinach and avocado. The crust was thin and crisp, the toppings salty and creamy. I couldn’t get enough of it.
Paul has made an excellent substitute for the Cornuti pizza, in my humble opinion. And according to him, adding honey to the dough makes the crust extra crispy.
Just remember that these toppings are only a guideline – you could add anchovies, mozzarella, sweet peppers, olives, chillies, mushrooms, some fresh arugula/rocket instead of parsley…whatever you fancy.
Here is the recipe:
For the dough
1 cup warm water
1 tablespoon honey
1 tablespoon dry yeast
2.5 cups of flour
1 teaspoon salt
4 tablespoons olive oil
Mix water, honey and yeast in a bowl.
Leave it for 5 minutes so that the yeast starts to work
Add flour, salt and oil
Work the dough well together until it forms a ball.
Cover with plastic and let it rise for an hour.
On a baking tray press the dough out with your fingers to form a large rectangular pizza.
1 large onion, thinly sliced
4 tablespoons olive oil, divided
2 tablespoons water
3 oz / 83 grams gorgonzola, crumbled
1 avocado peeled and cubed
salt and pepper to taste
Preheat the oven to 400˚F / 200˚C
Place onions, 2 tablespoons olive oil and water into a pan and saute until the onion turns light brown and is soft
Divide it over the pizza dough together with the gorgonzola
Drizzle with remaining 2 tablespoons of olive oil and bake in the oven for about 12 minutes
Take pizza out of the oven and add avocado, parsley and S&P
And for an added bonanza, why not try this delicious treat
Beer Deep Fried Avocado
Yes I know it sounds bizarre, but don’t knock it till you try it –
3 ripe avocados
1.5 cups of beer
1 cup plain flour
vegetable oil for frying
course sea salt
Peel avo’s and cut into 4 pieces
In a large bowl mix together beer and flour until it becomes a smooth batter
Heat the oil to 365˚F / 185˚C in a large pot
Working in batches, toss the avo into the batter and then into the hot oil
Fry, turning once, for about 1 to 2 minutes, until golden
Transfer with a slotted spoon to paper towels to drain
Sprinkle with the course sea salt and serve while still warm.