- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: Serves 4 - 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 807
- Total Fat
- 40 g
- Saturated Fat
- 13 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 63 g
- Cholesterol
- 179 mg
- Sodium
- 992 mg
Ree first experienced avocado on a pizza when she lived in California, and it remains one of her favorite toppings. This recipe is always popular; it’s super easy to make, and it always disappears fast.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: Serves 4 - 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 807
- Total Fat
- 40 g
- Saturated Fat
- 13 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 63 g
- Cholesterol
- 179 mg
- Sodium
- 992 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F and preheat a grill.
- Mix the 2 tablespoons of the olive oil with the garlic and honey in a bowl.
- Drizzle a sheet tray with olive oil, then spread the dough out to fill the pan. Brush the garlic-honey oil on the dough. Top with the Monterey Jack and then the mozzarella. Bake for 15 to 17 minutes.
- Meanwhile, sprinkle the chicken with salt and pepper. Drizzle with the remaining 2 tablespoons olive oil and grill until cooked through, 2 to 3 minutes per side. Set aside to let it rest.
- Slice the avocados, then squeeze over the lime juice and set aside.
- Slice the chicken into strips.
- Remove the crust from the oven and top with the sliced chicken, avocado, pickled red onions, tomatoes and cilantro.
