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Bacon Avocado Griddle Pizza

July 17, 2008

I am always looking for something different to make; whether it’s something ordinary or very unusual.  I

came across this recipe while looking at Rachael Ray’s magazine.  I thought it sounded different, but almost like a pizza with a guacomole topping.  We love guacomole here; so any recipe that it’s somehow incorporated in is a definite “must try” in our house.  For the most part I followed the recipe but I did change it up a little here and there.

 

Bacon Avocado Griddle Pizza

 

1 Cup lukewarm watter

2 1/4 Cups flour

One 1/4 ounce packet active dry yeast

1 Teaspoon sugar

Salt

1 Pint plum tomatoes, halved

1 Small onion, lightly sauteed

1/4 Cup extra virgin olive oil, plus some for drizzling

1 Tablespoon balsamic vinegar

Pepper

3 Avocados

One 12 ounce package bacon

2 Cups spinach

Garlic salt, to taste

Tobasco, to taste

Grilled boneless, skinless chicken breast (optional)

 Directions:

 In a large glass, whisk together the water, 1 tablespoon flour, the yeast and sugar; let stand until foamy, about 5 minutes. Using a food processor, combine the remaining flour and 1 teaspoon salt. With the machine on, pour in the yeast mixture and process until the dough forms a ball. Mix for another minute, then transfer to a large greased bowl, turning the ball of dough to coat. Cover and let rise until doubled in size, about 1 hour.

In a bowl toss together the tomatoes, sauteed onion, olive oil and vinegar; season with salt and pepper. Let stand at room temperature.

In a bowl, mash the avocados and then mix in garlic salt, pepper, and tobasco then press plastic wrap directly onto the surface to cover.

Preheat a large skillet; add the bacon and cook until crisp. Drain on paper towels.

Preheat a griddle over high heat or an electric griddle to 400°. On a lightly floured work surface, divide the dough into 4 pieces, then flatten each one into a disk. Stretch each disk into a 10-inch round (if dough is too elastic, let rest for 5 minutes).

Brush one side of each round with olive oil and transfer to the griddle, placing the oiled sides down. Cook, lightly brushing the tops with more oil and flipping once, until browned, about 6 minutes on each side. Transfer to a cutting board.

Spread the avocado evenly on each crust. Toss the spinach with the tomato mixture and scatter over the pizzas. Crumble the bacon on top.

Recipe Source:Rachael Ray’s Magazine

 

 

 

   

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One Comment leave one →
  1. July 17, 2008 10:53 pm

    Yum! It reminds me of an open faced BLT with a mexican twist!

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