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Avocado Pizza with Caramelized Onions

Avocado Pizza with Caramelized Onions

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Instead of tomato sauce, creamy chunks of avocado and gooey melted mozzarella make the base for this easy and delicious California-inspired pizza. While you're welcome to experiment with making your own pizza dough, I bought mine at my local pizza shop. Because of the creaminess of the avocado and mozzarella mixture, the pizza benefits from having a somewhat thick crust so that the juices don't soak through.

Feel free to add other ingredients like grilled chicken or Monterey Jack cheese to the pizza to make it even more California-esque.

Grilled All American Avocado Pizza

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2013 All American Recipe Contest – Favorite 4th of July Recipe Category First Place Winner!

My Grilled All American Avocado Pizza features fresh California avocado, smoked applewood bacon, juicy tomatoes, red onion and white cheddar cheese. It is deliciously All American and perfect for a 4th of July cookout!

Caramelized Onions, Mushroom and Avocado Quesadillas

You know there are certain times when you are just too lazy to fix a whole meal. Okay fine, I meant me. It usually happens when I have to fix lunch for myself. I don’t mind cooking for the whole family but when it comes to cooking for one, I prefer something easy. The possibility of me cooking a proper, sit down meal when I am eating alone is almost zilch. The satisfaction that I get when I am cooking for myself just can’t match up with the satisfaction of cooking for the family.

Things that I prefer to prepare when I have to eat alone.

  • Instant noodles
  • Quesadillas
  • Wraps
  • Salads
  • Instant noodles
  • Stir fry chicken breasts with veg
  • Hummus + tortillas
  • Pasta
  • Bruschetta
  • Instant noodles

Yes, instant noodles came up at the start, middle and end of the list. I know it is unhealthy and all, but when you are very hungry and you find a bright colored packaging that says “Ready in 2 minutes” can you really hold yourself responsible for having it? Blame the over-hyped 2 minutes. It actually takes 5.

So I was home alone today and I wasn’t in the mood for anything heavy (Read: Time consuming). I took a glance of the things that I had in the fridge and after staring in the fridge for a good 90 seconds, I grabbed an avocado, buttons mushrooms, cheese and onion. I also had tortillas, so quesadillas it was. Quesadillas are my favorite go-to lazy lunch for one. I would usually stuff my quesadillas with tomatoes, cheese, peppers and mushroom. For a non-vegetarian version, I would add some turkey bacon or slices of rotisserie chicken. Today I filled my quesadillas with caramelized onions, tomatoes, mushrooms, avocado and cheese. I think these quesadillas are special. ♥

The recipe is very adaptable too. You can add kale, spinach or whatever else that you prefer. I like to use shredded monterey jack cheese too whenever it is available.

These Caramelized onions, mushroom and avocado quesadillas taste really fresh. These are also healthy and best of all, they are a cinch to make. Caramelized onions with creamy avocado make delicious quesadillas on their own, but I also added tomato and mushroom for added nutrients and cheese so that it all comes together. You can make these for tea when you have guests over. They are gonna be all impressed with these flavorful babies. Best of all, these are vegetarian!

Me a vegetarian? Bring it on! I just need someone to prepare these for me daily.

Vegan Tarte Flambée with caramelized onions, smoky tempeh bits & avocado

Tarte Flambée or &ldquoFlammkuchen&rdquo in German is a traditional dish from Alsace (a region in France). It is rather popular in the south of Germany as well. It is traditionally made in a wood-fire oven. But that didn&rsquot hold me back from making my own vegan Tarte Flambée at home in a regular oven! I&rsquove used a chickpea creme for the base, added some caramelized onions and smoky tempeh bits on top & of course avocado! I sprinkled it with lemon juice and sea salt &ndash it was so good, you have to try it! It&rsquos sweet from the caramelized onions, smoky from the tempeh, creamy because of the chickpea spread & avocado and fresh and light from the lemon juice.

The whole idea of making Tarte Flambée came to me because I was having one a few months ago in a restaurant. They had a vegan Tarte Flambée with a chickpea (or bean ?) spread and some carrots & beets on top. It was tasty and delicious and somehow I feel like Tarte Flambées are the summery versions of pizza, because they&rsquore lighter and fresh and so pretty!

Goat Cheese & Caramelized Onion Pizza

One of the best memories I’ve shared with my in-laws so far is sitting elbow-to-elbow around a crowded couch in their basement, soda cans and napkins sprawled all over the coffee table, everyone eating pizza. All 9 of us.

John has six siblings and he’s the oldest, and every time we get together with his family we joke that it’s like chasing a tornado. You don’t know where it’s headed and how long it will stay and everyone seems to be pulling to go their own direction at every turn. Thankfully they’re not the destructive tornado type, more the “come in make things a little messy and love on you” type. The kind I prefer.

One thing John’s family does very well is pizza. One of the best times I recall was on one of the kids’ birthdays. The birthday boy got to decide what was for lunch and he picked pizza – smart kid.

In true Shultz style we all made our own personal pans since the chances of 9 hungry bellies agreeing on one flavor was slim. I’m OK with that. I’m a “heavy on the sauce, pile on the veggies, light on the cheese” type. John loves pepperoni, lots of it. Abby prefers more adventurous types like BBQ chicken, and the other half of the group seems to be all about the cheese.

Clearly, personal pans were the best option.

So we all crowded into the kitchen, narrowly missing each other at each turn, flour covering the counters, each one pulverizing his or her own plot of dough. Sauce and spoons left red little dots everywhere and stray cheese and toppings looked like edible confetti exploded all over the floor.

Twenty minutes later our (very) personalized pizzas were out of the oven, onto plates and under the weight of swiftly-moving knifes and forks working feverishly to cut fresh slices before the cheese lost its elastic stretch.

Andy Griffith was on, eyes glued to the screen when not shoveling in steamy bites of pepperoni and veggies and crust. Amidst the chaos I couldn’t help but look around and feel thankful that I was a part of this little group, this family.

A lot of people complain about their in-laws, and maybe rightfully so, but I kind of have it good. Any family that does personal pan pizzas and soda on a Sunday afternoon is the kind of family for me.

Typically I prefer a very standard veggie pizza, but after buying some goat cheese and flat breads for another recipe I couldn’t help but do a little experimenting.

Crispy thin flatbreads smeared with creamy, tangy goat cheese and topped with piles of sweet caramelized onions. As is this pizza is stellar, but add a little balsamic drizzle and we achieve perfection. Don’t even get me started on when we add fresh basil…

Mexican-Inspired Pizza

Think the Italians have a lock on the pizza department? This Mexican inspired version will give that theory a run for its money. A flavorful black bean puree takes the place of the tomato sauce, ground meat with Mexican seasonings is layered over, then a blend of cheeses such as cheddar, Asiago, and queso elbows traditional mozzarella aside, and the toppings show up in the form of scallions, tomatoes, and sliced black olives. The whole thing is finished with a drizzle of creamy avocado crema.

At the very base of this recipe, literally and figuratively is the Wewalka’s Bistro Pizza Crust. Two years ago at the annual Fancy Foods Show in New York (which Jack astutely called my Happy Place) I stopped at the Wewalka booth and discovered this European dough company who were just about to make their way to the U.S. with their various pizza, puff pastry and Danish doughs.

I was smitten love at first bite. I kept in touch with them for two years, cooking with their products, talking with them about their growing distribution, sending them photos of my pizzas, and finally the day came when they said to themselves, “Well I guess we either have to hire her or change our email.” Not quite, but luckily my effusive admiration for their products did not tip over into annoying-ville and now we are working together.

What is so great about their doughs is that they come rolled up in little paper packages (you can find them in the refrigerated aisle of the supermarket), and you just unroll the dough RIGHT ON THE PARCHMENT IT IS ROLLED UP IN onto your baking sheet and start topping away. No fancy dough footwork needed at all. And clean up is a dream, because the parchment paper keeps your baking sheet from getting messy.

This recipe features their Bistro Crust, the thinner, round pizza dough offering. But there will be more Wewalka recipes and praise to come. You can see that I’m a true-blue fan.

Pizza heads south of the Border (don’t miss the avocado crema drizzle).

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Carnitas Avocado Pizza

It’s Sunday, which means I have another installment of #SundaySupper, except today’s theme revolves around a Mexican fiesta. That means we’re serving up margaritas, salsa, quesadillas and of course, carnitas… on a pizza.

And instead of marinara, I used tomatilla salsa as the base, a topping of caramelized onions, bell peppers and jalapenos, and then a chipotle avocado mayo drizzle with some extra diced avocado.

I’m a bit of an avocado freak lover.

I was actually a bit worried about having too much avocado (is that even possible?!) but even with the double dose, it actually balanced so well with the juicy, flavorful carnitas, which was roasted for a good four hours. It also made the house smell AH-MAZING, although it was definitely a bit tortuous waiting for it to finish cooking.

The best part about this recipe is not the meaty-avocado goodness on a wonderfully thin crust pizza but the leftover carnitas! Jason and I made tacos with the leftover meat along with the chipotle avocado mayo and it was to die for!

So here’s how to make this:

Let’s first make the spice rub for the carnitas by combining some chili powder, cumin, oregano and salt.

Go ahead and slather this rub all over the chuck roast. You want to get all the corners and the sides (you’ll thank me later for this).

Now let’s sear this baby on both sides, letting it get nice and brown.

Yeah, that’s what I’m talking about.

Then we’ll pour in the orange juice and cover it up to roast on low heat for about 3-4 hours.

Go ahead and shred this baby before throwing it back into the pot with the juices.

Next we’ll saute some onion, bell pepper and jalapeno until they get nicely caramelized and golden.

Now take a jar of tomatillo salsa and slather it on a stretched out pizza dough before topping it off with some fresh mozzarella and the onion-bell-pepper-jalapeno mixture. Go ahead and pop that bad boy into the oven to bake for about 12-15 minutes.

Once it’s out of the oven, top it off with the juicy carnitas, some avocado and green onions and a final drizzle of the chipotle avocado mayo goodness.

Focaccia with Caramelized Onions & Herbs

For the Focaccia Dough

  • 6¼ cups (1 lb 9 oz/710 g) bread flour
  • 2½ cups (600 ml) room-temperature water (70°–74°F/21°–23°C)
  • 3 tsp. sugar
  • ½ cup (120 ml) warm water (95°F/35°C)
  • 1 package (2¼ teaspoons) active dry yeast
  • 1 tbsp. plus 1½ teaspoons kosher salt
  • ½ cup (120 ml) extra-virgin olive oil, plus more as needed
  • Flaky sea salt, for sprinkling
  • 2 tbsp. avocado oil or unsalted butter
  • 2 yellow onions, halved lengthwise, then thinly sliced lengthwise
  • Flaky sea salt, for sprinkling
  • 4 tbsp. olive oil, plus more for drizzling
  • 3 cloves garlic, thinly sliced
  • Leaves from 1 fresh rosemary sprig
  • Fresh basil leaves, oregano, rosemary, or other herbs, for garnish

In the bowl of a stand mixer fitted with the dough hook, beat together the flour, room-temperature water, and 1 1/2 teaspoons of the sugar on low speed until a shaggy dough forms, 2–3 minutes. Cover the bowl with a kitchen towel and let stand while you prepare the yeast mixture.

In a small bowl, whisk together the warm water, yeast, and remaining 1 1/2 teaspoons sugar. Let stand until foamy, about 5–10 minutes.

Remove the towel from the mixer bowl. With the mixer on low speed, add the yeast mixture a little at a time and beat until the liquid is absorbed, 1–2 minutes. If necessary, stop the mixer, remove the bowl, and knead any remaining water into the dough by hand. Add the kosher salt, raise the speed to medium, and beat until the dough is very elastic and sticky, and pulls away from the sides of the bowl, 3–5 minutes.

Coat the inside of a large bowl with 3 tablespoons of the oil. Scrape the dough into the bowl, turning to coat the dough with the oil. Cover the bowl loosely with plastic wrap and let the dough rise in a warm spot until doubled in size, about 2 1/2 hours.

Coat a rimmed baking sheet with 2 tablespoons of the oil.

Fold the dough over itself twice in the bowl to deflate slightly. Transfer the dough to the prepared baking sheet. Using oiled hands, gently stretch the dough out to the edges and corners of the pan. If the dough springs back toward the center, cover with plastic wrap and let stand for 10 minutes, then repeat to stretch the dough. Cover the pan with oiled plastic wrap and refrigerate for at least 2 hours or up to overnight.

Remove the focaccia from the refrigerator and let stand in a warm spot 1 hour before baking, until the dough has risen to the top of the pan.

Meanwhile, make the caramelized onions and rosemary-garlic oil (you can do this a few days ahead). In a large frying pan over medium heat, warm the avocado oil or melt the butter until sizzling. Add the onions and a pinch of kosher salt and cook, stirring frequently, until translucent, about 5–10 minutes. Reduce the heat to medium-low and cook, stirring every few minutes, until the onions are dark brown and caramelized, about 40 minutes. Occasionally deglaze the pan with 1/4 cup (60 ml) water, stirring to scrape up the browned bits. Transfer the onions to a bowl and set aside.

While the onions are caramelizing, in a small frying pan over low heat, warm 2 tablespoons of the olive oil. Add the garlic and rosemary and cook, stirring occasionally, until fragrant, 1–2 minutes. Remove from the heat and let cool.

Remove the focaccia from the refrigerator and let stand in a warm spot 1 hour before baking, until the dough has risen to the top of the pan.

Preheat the oven to 450°F (230°C).

Remove the plastic wrap from the pan. Stir 1 tablespoon more olive oil into the rosemary-garlic oil and drizzle over the dough, gently distributing it as evenly as possible. Using oiled fingers, press your fingertips firmly into the dough to make deep dimples over the entire surface. Arrange the caramelized onions on top. Sprinkle generously with sea salt.

Bake until the focaccia is deep golden brown all over, 20–25 minutes halfway through baking, drizzle all over the dough with about 1 tablespoon olive oil to help the crust brown nicely.

Transfer the baking sheet to a wire rack and let cool for 10 minutes. Drizzle the focaccia with more olive oil, sprinkle with more sea salt, and garnish with herbs. Cut into slices and serve warm or at room temperature. Makes one 18-by-13-inch (45-by33-cm) rectangle Serves 8.

Here is how to make easy caramelized onions

Onions cook slowly while they sweat and break down during the caramelization process which takes about 35 to 45 minutes.

Start by slicing the onions and set them aside.

Melt the butter and oil in a pan.

Add the sliced onions and stir in the salt, let the onions to cook for 5 minutes undisturbed.

Reduce the heat and let them cook low and slow for up to 45 minutes checking them periodically.

Stir them about every 5 minutes to keep them from sticking to the pan,

Scrape up the bits of onion that are stuck to the pan as you go along.

You may need to add a little bit of water at the end of the cooking process to prevent the onions from sticking to the pan.

Watch the video: Burger στη Νοηματική. Άκης Πετρετζίκης (June 2022).


  1. Dujind

    The nice message

  2. Taucage

    You have hit the spot. A good idea, I agree with you.

  3. Lukas

    Wonderful, very good information

  4. Attie

    It is possible to speak infinitely on this theme.

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