recipe and images Catherine Frederick
Loved round the world for its simplicity, the Margherita pizza has long been a go-to meal for my family. In part because it’s easy to throw together, but more so for its rich flavors without the caloric wallop to our waistlines. We started making our own pizzas several years ago. Everyone loves to grab their favorite ingredients and divide the pizza by personal taste. You can make your own pizza crust, but when you’re short on time, grab a prepared crust from your local grocery. They come in personal pan and full sizes, as well as original, deep, and thin crust varieties.
While everyone in my family may not agree on ingredients such as Canadian bacon, mushrooms, or black olives – we all agree on the classic Italian Margherita pizza, with a twist. I don’t use pizza sauce and I add avocadoes. The result is a deliciously light pizza, packed full of flavor. Push it over the top by adding shredded Parmesan cheese before serving. It’s perfect as an appetizer or as a meal. Bon appetite!
- 1 Boboli Italian pizza crust, thin
- 12-16 oz. mozzarella cheese
- 1 teaspoon minced garlic
- 1 teaspoon Extra Virgin olive oil
- 2 Roma tomatoes, sliced 1/8” thick
- 1 ripe avocado, sliced 1/8” thick
- 6-8 basil leaves, torn into pieces
- Sea salt and cracked black pepper
- Shredded Parmesan cheese (option for garnish)
- Preheat oven to 375 degrees. Place pizza crust on pizza stone or onto a foil lined baking sheet, sprayed with non-stick spray.
- Brush entire top of crust with olive oil. Brush minced garlic onto crust, spread evenly.
- Sprinkle mozzarella cheese over the crust. Place sliced tomatoes and torn basil leaves on top of cheese. Sprinkle sea salt and cracked black pepper over top.
- Bake for 10-12 minutes, or until cheese is melted. Remove from oven and top with avocado slices. Cut into pieces and serve immediately.