Hass Avocado Touchdown Pizza
Description:
Rich and flavorful-make this easy pizza ahead of time to go from oven to end zone in 10 minutes.
Ingredients:
- 1 (12-inch) unbaked pizza dough shell
- 1/2 Tbsp. olive oil
- 1/2 Tbsp. finely chopped garlic
- 1/2 cup finely chopped red onion
- 2 ripe, Fresh Hass Avocados, cut into slices
- 1/2 cup roasted red bell pepper, coarsely chopped
- 4 oz. peeled rock shrimp (1/2 cup lightly packed)
- Fresh basil*, shredded
- 3/4 cup shredded Gouda cheese
Instructions:
- Brush pizza dough shell with olive oil; sprinkle with garlic.
- Scatter, one at a time, onion, avocado, roasted pepper and shrimp.
- Sprinkle with cheese.
- *To use dried basil, lightly sprinkle it on the pizza after the cheese, before it goes into the oven.
- Bake at 500 degrees F until lightly browned, about 10 minutes.
- Lightly sprinkle with fresh basil.
- Cut into 8 slices.
Nutrition Info:
1 serving = 1/4 pizza
Nutrition Information Per Serving: Calories 440; Total Fat 32 g (Sat 11 g, Trans 0 g, Poly 2.5 g, Mono 15 g); Cholesterol 110 mg; Sodium 590 mg; Potassium 590 mg; Total Carbohydrates 20 g; Dietary Fiber 7 g; Total Sugars 3 g; Protein 22 g; Vitamin A 1060 IU; Vitamin C 18 mg; Calcium 382 mg; Iron 2 mg; Vitamin D 4.7 IU; Folate 109 mcg; Omega 3 Fatty Acid 0.4 g.
% Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 40%; Iron 10%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrition Information Per Serving: Calories 440; Total Fat 32 g (Sat 11 g, Trans 0 g, Poly 2.5 g, Mono 15 g); Cholesterol 110 mg; Sodium 590 mg; Potassium 590 mg; Total Carbohydrates 20 g; Dietary Fiber 7 g; Total Sugars 3 g; Protein 22 g; Vitamin A 1060 IU; Vitamin C 18 mg; Calcium 382 mg; Iron 2 mg; Vitamin D 4.7 IU; Folate 109 mcg; Omega 3 Fatty Acid 0.4 g.
% Daily Value*: Vitamin A 20%; Vitamin C 30%; Calcium 40%; Iron 10%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Large avocados are recommended for this recipe. A large avocado, sometimes called a 40 count or 48 count avocado, averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
