Avocado and Ricotta Pizza with Hot Chili Oil & Honey

We know.  It might be the best thing we’ve ever dreamed up.

Timeline:

10 minutes to prep the dough + 1 ½ hour total rise time

12-15 minutes to bake

Ingredients:

For Whole Wheat Dough:

2 c whole wheat flour + 1 c all purpose flour

1 Tbsp instant yeast*

1 Tbsp honey

1 Tb olive oil

1 tsp coarse sea salt

1 ½ c warm water (110 degrees F)

*You can also use “pizza crust” yeast which requires almost no rise time

Toppings:

1 Avocado, rind removed and sliced

Hot chili oil (infuse your own! add 1 Tb crushed red pepper to 1 c of olive oil, heat in a saucepan about 5 minutes, and let cool)

2 Tbsp ricotta

1 Tbsp honey

3-4 Tbsp pasta sauce (depending on how saucy you are)

A handful of any cheese you may have on hand, shredded (we used gouda, gehh, so good)

Steps:

Make Your Dough:

Combine flours, yeast, and salt (by hand, in a food processor, or a stand mixer fitted with a dough hook).  While mixing, add 1 c water, oil, and honey.  Continue to mix, adding a little bit of water at a time, until the mixture forms a ball and is slightly sticky.  If it’s too dry or wet, just add a bit more water or flour (about at tbsp at a time).  Turn dough onto a floured work surface and knead  just until it forms a smooth, round ball.  Transfer to a bowl, cover with saran wrap, and let rise 1-2 hours.*  Once dough has doubled in size, form into a ball and divide it in half.  Roll it out on a well-floured surface (we used a rolling pin, but you can use your hands, a wine bottle, whatever).  Let rest until it puffs a tad (20ish minutes).  Transfer to a pizza stone or baking sheet.

* In a pinch, shorten the rise time. If you want to make the dough ahead of time, you can let it rise in the fridge for 6-8 hours.

** This dough freezes really well.

Assemble

Self explanatory, maybe, but just in case . . .  On each pizza, spread sauce (go all the way to the edges) + glob some ricotta everywhere + sprinkle on shredded cheese + add sliced avocado + drizzle a couple teaspoons each of chili oil and honey all over.

Bake at 425 for 12-15 minutes.  We usually throw it on the bottom rack of the oven for the first 10 minutes to get the crust perfect, and then transfer to the top rack to get the cheese melted and browned and omg so delicious.

Can’t stand being in the kitchen in the summer heat?  BBQ this pizza on your grill instead.  See here for the how to.

About these ads

5 responses to “Avocado and Ricotta Pizza with Hot Chili Oil & Honey

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s