Recipe by Chef Mani Niall, Sweet Bar Bakery, Oakland, California; courtesy of California Avocado Commission (californiaavocado.com)
Makes 12 pizzas
5 ¼ lbs. pizza dough
6 ripe Fresh California Avocados*, peeled and seeded
1 ½ lbs. bacon slices
12 eggs
Salt and pepper, to taste
Hot sauce, as needed
Preheat a pizza stone to 500°F.
Cook the bacon slices in a pan over medium heat until just done, but not crisp. Drain on a paper towel-lined plate. Set aside.
Divide the pizza dough into 12 7-ounce pieces. Shape each piece into a 9-inch round, dusting with flour as needed.
For each pizza, mash half an avocado with salt and pepper to taste. Spread the mashed avocado over the prepared dough, leaving a wide rim at the edges. Crumble 2 slices of bacon over the avocado. Crack one egg into the center. Repeat with remaining pizza dough.
Slide the pizza onto the hot pizza stone and bake for 5 to 8 minutes, depending on desired doneness of the egg. Slide the pizza out and onto a plate, garnishing with a swirl of hot sauce. Each pizza serves one.
*Large avocados (average 8 oz.) are recommended for this recipe. If using smaller or larger avocados, adjust the quantity accordingly.
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