Fresh Guacamole
prep time

36 min

cook time

9 min





HideView Ingredients
1 lb. purchased pizza dough
All-purpose flour, for dusting
2 Tbsp. extra virgin olive oil, plus more for drizzling
1 cup Yucatan Guacamole
1 cup thinly sliced zucchini, cut into half moons
1 cup cherry tomatoes, halved
1 cup finely chopped yellow bell pepper
1 cup shredded cooked chicken
1/2 cup crumbled goat cheese
1/4 cup chopped cilantro
Quick Pickled Red Onion:
• 1 cup orange juice
• 1/4 cup apple cider vinegar
• 1 thinly sliced small red onion
• 1/2 tsp. kosher salt

Turn out 1 lb. purchased pizza dough onto a lightly floured surface and cut into four equal portions; pat each portion into a round. Working with one round at a time, roll into an 8-inch circle. Transfer to an ungreased baking sheet. Brush dough with olive oil. Repeat with remaining dough.

Quick Pickled Red Onion:

In a saucepan, bring orange juice, apple cider vinegar, red onion and kosher salt to boiling, stirring occasionally.


Remove from heat and cool to room temperature.


Transfer to a glass jar, cover and refrigerate until ready to use or up to 3 days. Drain liquid before using.

Oven Instructions:

Preheat oven to 500°F.


Bake dough circles in oven 7 minutes or until they begin to bubble and brown. Transfer crusts to a cutting board and continue with plating.

Grill Instructions:

Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat.


Carefully slide one or two dough circles onto the grill rack. Grill for 1 minute. Turn over with tongs or a long-handled metal spatula and cook 45 seconds or until dough surface is bubbling and golden brown. Transfer grilled pizza crusts to a cutting board. Repeat with remaining dough circles, then continue with plating.


Brush pizza crusts with olive oil and spread with guacamole. Top with zucchini, cherry tomatoes, bell pepper, chicken, goat cheese and Quick Pickled Red Onion. Sprinkle with cilantro and drizzle with additional oil. Cut into slices and serve immediately.

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