Tony’s Trending Recipe: Chili Lime and Avocado Pizza

Avocado season is February through September and summer is at its peak. I love avocados, and my absolute favorite is a Hass. I remember watching a live demonstration by Chef Rick Bayless and he was speaking about the different varieties of avocados. I didn’t know there were that many. His favorite was the Hass. I quickly went to the market and did a comparison, and he was right: the Hass was the best. Of course this avocado makes an amazing guacamole, and some may think that it can’t work on a pizza … but, boy, it does. Here is a version of a recipe I made at a restaurant show in Mexico City. It blew the locals away. Enjoy.


Tony's Trending Recipe: Chili Lime and Avocado Pizza
Recipe type: pizza
  • 12-ounce dough ball
  • 8 ounces whole-milk mozzarella, sliced
  • 5 ounces Chorizo Tomato Cream Sauce (see recipe below)
  • 2 ounces pepperoni
  • 2 ounces queso fresco
  • 1 ounce serrano peppers (thinly sliced)
  • 1 poblano roasted pepper, rough cut (optional)
  • ½ medium sized ripe avocado
  • Dusting of chili powder
  • ½ fresh squeezed lime
  • 1 tablespoon cilantro (chopped)
  • Sea salt and fine black pepper
  1. Shape and stretch your dough into a 12-inch circle.
  2. Add mozzarella, leaving a half-inch border from the rim of your pizza.
  3. Place your pizza into the oven and cook half way.
  4. Take your pizza out of the oven and spread the chorizo tomato cream sauce to the edge of your cheese.
  5. Add the poblano peppers and pepperoni and place your pizza back into the oven.
  6. When ready, take your pizza out of the oven and cut into six slices.
  7. Place avocados, serranos, cilantro, sea salt, queso fresco, squeeze of lime and chili powder onto the pizza and serve.


Chorizo Tomato Cream Sauce

Tony's Trending Recipe: Chili Lime and Avocado Pizza
Recipe type: sauces
  • Olive oil
  • 2 ounces ground tomatoes
  • 3 ounces tomato paste
  • 3 ounces ground Chorizo
  • 2 teaspoons heavy cream
  • ½ teaspoon minced Calabrese peppers
  • salt and pepper, to taste
  1. In a medium to large sauté pan, lightly cook the chorizo in oil.
  2. Add your tomato paste, ground tomatoes, Calabrese peppers and heavy cream.
  3. Cook over medium heat for 3 to 5 minutes, continuously stirring.
  4. Let cool for 30 minutes before making your pizza.