Thursday, July 17, 2008

Bacon Avocado Griddle Pizza

I love recipes that take two distinctly different dishes and somehow incorporate them into one dish that flows together so nicely.  This pizza incorporates all the elements of a guacomole salad, yum, and istead of serving it as a dip it serves as the "sauce" on this light and delicious pizza.  I could eat guacomole all day long, it's one of my favorite dips, I didn't think it could get any better but with the addition of bacon, chicken and spinach it takes it to an entirely different leve.  I saw this recipe for Bacon Avocado Pizza in Rachael Ray's magazine, and I knew instantly that I just had to make it.  

This is the first time I have cooked a pizza in a less than traditional manner, I've always cooked my pizzas in the oven but I'm always up for something new and cooking this pizza on the griddle was so fun.  The crust cooks up very quickly, and after you flip it once the pizza is ready to assemble.  The crust itself is fabulous, it's just the right consistency of bread and crunch, and topping it with the avocado mixture and the bacon just put this pizza right over the top.  This is such a great twist on two classics but it's also a very quick and easy meal to put together any night of the week. 

 Bacon Avocado Griddle Pizza

1 Cup lukewarm watter
2 1/4 Cups flour
One 1/4 ounce packet active dry yeast
1 Teaspoon sugar
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
3 Avocados
One 12 ounce package bacon
2 Cups spinach
Garlic salt, to taste
Tobasco, to taste
Grilled boneless, skinless chicken breast (optional)


 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: Slightly adapted from Everyday with Rachael Ray


1 comment:

Joelen said...

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

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