Wednesday, May 18, 2005

Avocado and Canadian Bacon Pizza

Avocado and Canadian Bacon Pizza (Adapted from the California Avocado Commission)

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 to 3 teaspoons olive oil
1/2 teaspoon dried basil
8 ounces (about 2 to 3) Roma tomatoes, thinly sliced and patted dry
fresh ground black pepper
3 ounces Canadian bacon, sliced into 1/4" cubes
1 avocado, cut into cubes
1 cup (about 4 ounces) shredded Monterey Jack cheese.

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust, uncooked-side down, onto a wire rack.

Drizzle dough with olive oil and brush to coat. Season dough with basil and salt. Arrange tomato slices over the top and season lightly with salt and fresh ground black pepper. Scatter the Canadian bacon and cubed avocado over the tomatoes. Sprinkle the cheese on top.

Slide pizza back onto the stone and bake until the cheese has melted and the crust is crisp, about 7 to 12 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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