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AVOCADO, CRAB AND PESTO PIZZA
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Ingredients

  • 1.000 1
    Unbaked pizza dough shell, 9-inch
  • 0.750 ¾ cup
    Mozzarella cheese, shredded
  • 4.000 4 oz.
    California Avocado, sliced
  • 2.000 2 oz.
    Dungeness crab meat, cooked
  • 2.000 2 tsp.
    Minced roasted garlic
  • 1.000 1 Tbsp.
    Red bell pepper, diced
  • 0.250 ¼ cup
    Mozzarella cheese, shredded
  • 1.000 1 oz.
    Pesto
  • 1.000 1 Tbsp.
    Fresh lemon zest, finely chopped
  • 1.000 1 tsp.
    Capers

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Instructions

  1. METHOD
  2. Top pizza shell with ingredients in order listed, starting and ending with the Mozzarella cheese.
  3. Bake at 500°F until crust is golden and cheese at center is bubbly hot.
  4. Drizzle pesto to form a circle about an inch from edge of crust.
  5. Scatter capers and lemon zest evenly over pizza.
  6. Cut into 8 slices.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

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