- 22 portobello mushrooms, sliced
- 33 garlic cloves, minced
- 1tbsp.1 tbsp. olive oil
- 2tbsp.2 tbsp. balsamic vinegar
- 1/4tsp.1/4 tsp. salt
- 2cups2 cups all-purpose flour
- 2 1/4tsp.2 1/4 tsp. instant dry yeast
- 1tsp.1 tsp. sugar
- 1tsp.1 tsp. salt
- 2/3cup2/3 cup warm water (105-115F)
- 2tbsp.2 tbsp. olive oil (I used a cayenne-infused olive oil, so that accounts for the reddish tone to the dough!)
- 3large3 large avocados, ripe (soft not squishy)
- 22 garlic cloves, minced
- 1/21/2 lime
- 1small1 small tomato, diced
- 1/21/2 red onion, diced
- cheese for topping (optional)
Adapted from thecookiewriter.com
For the guacamole:
1. Cut your avocados in half and remove pit. Spoon out avocado into a medium bowl. Add in garlic, salt, and freshly squeezed lime. Mash avocado until smooth. Add the tomatoes and onion, stirring until combined. Cover and refrigerator until chilled, probably a good hour. Give it a taste test to see if it needs more salt or lime.
For the mushrooms:
2. Preheat oven to 425F. Line a baking sheet with parchment paper.
3. Toss the portobellos in a large mixing bowl with the olive oil, salt, balsamic vinegar, and garlic. Mix gently until combined and all mushrooms are coated. Place onto baking sheet and cook for 15 minutes. Remove and set aside.
For the crust:
4. Add the water and oil to the bowl of your stand mixer. In a separate bowl, sift together the flour, sugar, yeast, and salt. Attach the dough hook to your stand mixer and start the mixer on low. Carefully add the flour mixture to the wet mixture, increasing the speed of the mixer as needed. Mix until the dough forms a ball and clears the sides of the mixer.
5. Lightly flour your counter. Place the dough on top and knead until smooth and elastic, between 5-7 minutes. Lightly grease the bowl of your stand mixer and set the dough inside, rotating the bowl so the dough becomes coated in oil. Cover and set aside for 1 hour (or until dough has doubled in size.)
6. When ready to use, preheat oven to 475F. Deflate the dough by punching it and pouring onto your floured countertops. Roll out into a large size pizza crust and place onto your pizza pan. Brush dough with olive oil (if using cheese, place it on top of the oiled dough now) and bake for 10-12 minutes, or until golden brown and desired consistency is reached.
7. Spread the guacamole across your COOKED pizza dough. Once smooth, top with the portobello mushrooms. Cut and serve!