Pizza with avocado

Wykonanie

Pizza dough
250g plain flour, preferably Italian type 00, plus extra for dusting
3/4 tsp salt
15g fresh yeast
120ml lukewarm water
Olive oil, for brushing (optional)
Topping
1½ firm-ripe avocados, cubed ½ inch
2 med. tomatoes, seeded, cored and diced ½ inch
½ med. red onion, thinly sliced
1⅓ cups shredded Italian Five Cheese blend
Pizza Pesto
3 tsp. white vinegar
1 tsp. balsamic vinegar
½ tsp. lemon juice
½ tsp. honey
⅛ tsp. turmeric
¼ tsp paprika
½ cup chopped cashews
⅔ cup fresh cilantro, roughly chopped
2 garlic cloves
2 green onions, roughly chopped
½ Tbsp. sugar
1 tsp. black pepper
1 tsp. ground cumin
¼ cup olive oil
Avocado Sauce
½ cup mayo
½ cup sour cream
2 Tbsp. milk
1 green onion, roughly chopped
2 garlic cloves
½ cup cilantro, roughly chopped
1 avocado
squeeze of fresh lemon juice
salt and pepper
INSTRUCTIONS
Pizza Dough
Sift the flour and salt into a mound on a work surface and make a well in the centre. Mash the yeast in the water with a fork until very smooth and pour into the well. Incorporate the flour with your fingers to make a soft dough. Knead well, pulling and stretching until it becomes smooth and elastic. Shape into a ball, cut a cross in the top, place in a bowl and cover. Leave to rise in a warm place for about 3 hours until almost doubled in size. Flatten the dough with the palm of your hand and roll out on a lightly floured surface to a circle about 5mm thick. Brush a baking sheet with oil or line it with baking parchment. Put the dough on it and press out until it covers the area. Make sure the rim is thicker than the centre.
Pizza Pesto
Combine all ingredients in a food processor until throughly mixed.
Avocado Sauce
Combine all ingredients in a food processor until throughly mixed. You may need to stop the food processor and scrape the sides to blend all ingredients well.
Assembling Pizza
Preheat the oven to 400F.
Roll out puff pastry on a floured surface ¼" thick (it does not have to be perfectly round). Pierce the puff pasty with a fork to prevent bubbling and transfer to a parchment lined baking sheet or pizza stone.
Spread the pizza pesto evenly over the puff pasty and sprinkle with cheese. Bake in the oven for 10 minutes or until golden crisp around the edges.
Remove the puff pasty from the oven and place the prepared tomatoes, red onions, and avocado on top.
Drizzle with Avocado Sauce as much or as little as you like and enjoy!