Tired of the same old pizza? Mix up your pizza night with this Avocado Pizza with PepperJack and Poblano Peppers! (Gluten Free)
In case you haven't guessed by now, I'm a little obsessed with Pizza.
It is my go-to meal when things are crazy because I've most always got frozen pizza dough in the freezer. (I make a dozen every six weeks or so.)
The boys keep things simple with their pizzas, but I like to get creative for hubby and me.
Today I've got another treat for you, Avocado Pizza with PepperJack and Poblano Peppers. It's not your typical pizza, and that's what I love about it.
I mean, you guys, Avocado Pizza. What could go wrong with that.
It literally combines two of my most favorite things!
I use my homemade quinoa pizza dough, but feel free to use your own recipe or even buy a dough.
Tools for Making Avocado Pizza:
- Pizza Stone
- Parchment Paper (for Gluten-Free crust only)
- Rolling Pin
- Pizza Peel
- Pizza Cutter
Avocado Pizza with PepperJack and Poblano Peppers
- 2 poblano chiles seeded and diced
- 1 red onion peeled and sliced
- 4 cloves garlic sliced thin
- 1 pound gluten free pizza dough
- 1 tablespoon extra virgin olive oil
- 2 teaspoons ground cumin
- ½ cup salsa verde
- salt and Pepper
- 7 ounces grated pepper jack
- 4 ounces crumbled feta
- 1 avocado sliced
- ¼ cup chopped cilantro
- Lime optional
- Place a pizza stone on the bottom rack of your oven and preheat oven to 420 degrees.
- Spray a large skillet with olive oil and add chilies and onions. Cook for 8 to 10 minutes. Add garlic and cook for another 30 seconds. Remove from heat.
- Roll out crust on a sheet of parchment paper.
- In a small bowl whisk together olive oil, cumin, salt and pepper. Brush on pizza crust. Sprinkle with pepper jack and top with peppers, onions and feta. Bake for 18 to 20 minutes, until golden brown. Remove from heat using a pizza peel. Sprinkle with feta, avocado and cilantro. If desired, serve with a lime wedge.