Avocado pizza with Avocado Sauce?! Yes! Yes! And more Yes! Can you tell I’m screaming with joy?
I love, love avocados and find every way I can to incorporate more of them into my dishes. Have you tried the avocado eggrolls with the most amazing dipping sauce at Cheesecake Factory? Avocado, sun-dried tomatoes, and cilantro stuffed in a crispy won ton wrapper, served with tamarind-cashew dipping sauce. They are to die for! That’s where the inspiration for my pizza came from as I wanted to incorporate similar flavors of the eggrolls but also use a lighter approach with this dish.
1 sheet of puff pastry (I used Pepperidge Farm Puff Pastry Sheets from 17.3 oz/1.1 lbs. pkg. which has two sheets but I only used one), thawed out overnight in refrigerator
1½ firm-ripe avocados, cubed ½ inch
2 med. tomatoes, seeded, cored and diced ½ inch
½ med. red onion, thinly sliced
1⅓ cups shredded Italian Five Cheese blend
3 tsp. white vinegar
1 tsp. balsamic vinegar
½ tsp. lemon juice
½ tsp. honey
⅛ tsp. turmeric
¼ tsp paprika
½ cup chopped cashews
⅔ cup fresh cilantro, roughly chopped
2 garlic cloves
2 green onions, roughly chopped
½ Tbsp. sugar
1 tsp. black pepper
1 tsp. ground cumin
¼ cup olive oil
½ cup mayo
½ cup sour cream
2 Tbsp. milk
1 green onion, roughly chopped
2 garlic cloves
½ cup cilantro, roughly chopped
squeeze of fresh lemon juice
salt and pepper
Preheat oven to 400 degrees.
Spray a baking sheet with non stick cooking spray.
Lay tortillas on baking sheet and spray both sides with cooking spray.
Stack tortillas and cut into 6 triangles.
Spread tortilla triangles into a single layer and bake, 6-9 minutes or until golden brown.
If baking two sheets of tortillas chips, rotate sheets halfway through baking.
Sprinkle with kosher salt and serve.
Tortillas chips will go from golden to overly browned very quickly. Check every minute for doneness after 6 minutes. Baking time can vary based on oven, if tortillas were chilled, even a darker baking pan may speed baking. Watch closely so they don’t burn.