Avocado Toast Pizza

Avocado Toast Pizza

Avocado toast and pizza had a baby, and honestly it might be our greatest idea yet. We're obsessed with this one because it gives you that crispy, golden pizza base loaded with creamy avocado, fresh coriander, chilli heat and juicy cherry tomatoes all in about 15 minutes. The pan-to-oven method is a bit of a game changer, it gets you that proper pizzeria-style crust without needing a fancy stone or a long prove. It's the kind of meal that sounds a bit ridiculous until you eat it, and then you fully get it. Make this tonight, you won't regret it.

Cook: 15 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large frying pan (ovenproof)
  • Rolling pin

Ingredients

  • pinch of salt
  • 185g self raising flour
  • 120ml water
  • olive oil for the pan
  • handful of coriander leaves
  • 1 clove garlic clove
  • 1 red chilli
  • 1 handful of chopped cherry tomatoes
  • 4 avocados
  • Juice of 1 lemon
  • parsley
  • pepper to taste
  • tomato salsa - optional

Method

1

Make the dough

  • Mix the dough ingredients to create a ball
  • Then roll it out so it’s about an inch thick
2

Form the pizza

  • Gently place the dough on a hot, oiled pan, then fold over the edges so it fits, and to create the crust
  • Brush with olive oil and add the coriander stalks, garlic, chilli and cherry tomatoes whilst still in the pan
3

Cook the pizza

  • Remove from heat and place in a hot oven for only about 5 minutes, until it begins to brown
4

Top with avocado and serve

  • Take out of the oven and spread the sliced avocado onto the base
  • Then top with lemon juice, cilantro and a sprinkling of black pepper
  • Serve and dip in salsa, if you want

Tips & Variations

  • Get your pan properly hot: We can't stress this enough. A cold pan means a soggy base. Give it a good couple of minutes on high heat before the dough goes in and you'll get that lovely crisp bottom.
  • Play with the toppings: The avocado and chilli combo is our go-to, but Henry loves adding a handful of rocket on top straight after it comes out of the oven. The heat just wilts it slightly and it looks dead impressive.
  • Season your avocado well: Don't be shy with salt, pepper and a squeeze of lime on the avocado before it goes on. That's what takes it from nice to absolutely banging.

Why This Works

The trick here is starting the dough in a hot, oiled pan before it goes anywhere near the oven. That direct heat on the base gets you a crispy bottom straight away, which is exactly what you want with a thin pizza. Folding the edges up in the pan also gives you that satisfying crust without any faff, and layering the coriander stalks, garlic and chilli on while it's still on the heat means all those aromatics get a head start before the oven finishes the job.