The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Avocado Grilled Pizza


If you don’t have time to make the dough from scratch, using a pre-made dough works just great! Our favorite is Deluca’s wholewheat pizza dough.

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At a glance
Main Course


2 tsp sugar
1 packet active dry yeast
2 tbsp Olivado avocado oil for brushing and drizzling
3 cups all-purpose flour, plus more for dusting
1 tsp salt

Grilled toppings

Tomato Sauce:
3 vine-ripened tomatoes, turning, until charred, 10 minutes. Transfer to a bowl, add 1 chopped garlic clove, 2 tbsp Avocado oil and salt and pepper. Cool, then crush into a sauce.

Cut 1 medium red onion/1 small fennel bulb into 8 wedges. Toss with 1 tbsp avocado oil and season with salt and pepper. Grill, turning until soft about 10 minutes; slice.

Toss 8 ounces stemmed shiitake mushrooms with 3 tbsp avocado oil and season with salt and pepper. Grill, turning until soft about 2 minutes per side; cut in half.

8 ounces fresh mozzarella, sliced
½ cup sliced roasted peppers
4 ounces thinly sliced hot or sweet capicola, torn
1 cup micro greens, pea shoots or other baby greens
½ bunch fresh basil, torn


Prepare the dough: whisk 1 cup warm water (about 105F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in the avocado oil.

Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes, adding just enough flour to prevent it from sticking. Form into a ball, put in a large oiled bowl and turn to coat with the oil. Turn seam side down, cover with plastic wrap and let rise at room temperature until doubled, about 1 hour 30 minutes. Meanwhile, preheat a grill to medium high (if using a charcoal grill, bank the coals to one side) and grill the toppings (see above).

Arrange the grilled vegetables in piles on a baking sheet, season with salt and pepper, and drizzle with avocado oil. Add the remaining toppings to the baking sheet; place near the grill.

Reduce the grill heat to medium low (on a charcoal grill spread the coals into a single layer and let cool until they are covered in a light grey ash). Divide the dough in half and dust the dough and work surface with flour. Roll each piece into a 7-12 inch rectangle, about 1/8 inch think. Brush an inverted baking sheet with avocado oil and lay both crusts on it lift each piece by the corners and lay on the grill, oiled side down; cook until the dough puffs and the underside is stiff and marked, about 5 minutes.

Flip the dough with tongs, brush with olive oil, spread with the tomato sauce and top with mozzarella. Arrange the grilled vegetables and roasted peppers on top. Cover and cook until the cheese melts, about 5 minutes.

Transfer the pizzas to a cutting board. Top with the capicola, greens, basil, a drizzle of avocado oil and salt.

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