This was great fresh, but not so great warmed over. I think when you’re using avocado, you really need to consume it when it’s fresh rather than when it’s been sitting in the air for a while. It gets nasty!
1 tsp (5 mL) vegetable oil
1 pkg (13.8 oz/283 g) refrigerated pizza crust
2 cups (500 mL) diced or shredded cooked chicken
2 cups (500 mL) shredded cheddar
and Monterey Jack or marble cheese blend (8 oz/250 g)
2 plum tomatoes
¼ medium red onion
1 medium avocado
6 slices bacon, thinly sliced, cooked and drained (optional)
Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with oil. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven.
Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion. Cut avocado in half, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp (30 mL) juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.
Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter.