Recipe information
Yield
makes six 9-inch pizzas
Ingredients
1/2 medium red onion, finely chopped
1 pint cherry or grape tomatoes, quartered
2 avocados, preferably Hass, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil, plus more for brushing
1/3 cup fresh lime juice (about 3 limes), plus lime wedges for serving (optional)
Coarse salt and freshly ground pepper
Cornmeal Pizza Dough (page 209)
4 ounces coarsely grated pepper Jack cheese (about 1 1/3 cups)
Sour cream, for garnish (optional)
Preparation
Step 1
Toss the onion, tomatoes, and avocados with oil and lime juice in a medium bowl. Season with salt and pepper; set aside.
Step 2
Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with a layer of cheese. Grill until melted and the crust is cooked through, 3 to 5 minutes more.
Step 3
Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Top with avocado mixture. Dot with sour cream and serve with limes, if desired. Repeat to make more pizzas.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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