Whew! I’ve got a lot going on around the blog here today. If you missed it earlier this morning, the first post in my 5 Days with Whole Wheat Series went live: it’s all about the different types of wheat and wheat flours available on the market today, as well as their different uses and purposes. And I’ve got a great giveaway that’s still open: win a gallon of Tropical Traditions Coconut Chips!
It’s also the first Monday of the month, and you know what that means! Secret Recipe Club Reveal Day!
This month, I had the privilege of browsing through The Cookin’ Chemist’s great selection of recipes. (You know what’s funny? Almost a year ago, The Cookin’ Chemist had ME in the Secret Recipe Club, and she made my Springy Casserole. Check out her rendition here: A Springy Casserole.) If you are looking to make something for dinner that goes beyond the typical ho-hum, Tessa’s got you covered! From stromboli to runzas to tortas to squash bowls, she’s got an intriguing collection of lunch and dinner recipes.
As it happens, I was indeed looking for a creative recipe for dinner when I was assigned The Cookin’ Chemist for SRC. Since it was pizza night, I wanted a fun yummy pizza using ingredients I had on hand. Tessa did not disappoint! I soon found her recipe for Chicken & Avocado Pizza and immediately chose that one.
I am not afraid to experiment with my pizza a little, but my DH is another story. Give him a Meatitarian Pizza and he’s a happy happy man. Guacamole Pizza? Not so much. I had to dress up the “mock-guac”, as Tessa called it, a little to make it more palatable to his conditioned taste buds… and it worked! Instead of a guacamole-flavored sauce, I ended up with more like an Avocado Ranch dressing; it was perfect, and even my DH said it was pretty good. We will definitely be making this again!
Chicken Pizza with Avocado-Ranch Sauce
adapted from Chicken & Avocado Pizza by the Cookin’ Chemist
- 1 recipe pizza dough
- 2 avocados
- 1/3 cup plain yogurt
- 1/4 cup buttermilk
- 1/2 tsp salt
- 1 clove garlic
- 1 tsp dill
- 1 tsp parsley
- freshly ground black pepper
- 1 cup cooked shredded or cubed chicken
- 2 cups Monterey Jack cheese
- Roll the pizza dough out onto your pan (or on your pizza peel).
- Mash the avocados with a fork and stir in the yogurt and buttermilk until well blended. Add the seasonings and stir well.
- Spread the avocado sauce on the surface of the dough. Sprinkle with the chicken and cheese until well covered.
- Bake at 450F for 12-15 minutes.
Tessa used tomatoes in her original recipe, which would be delicious, but I didn’t have any on hand and my DH can’t have them anyway. I did sprinkle a few chopped red onions on my half of the pizza, and they added some great complementary flavor!
This pizza sauce is one of the QUICKest you’ll ever make.
And it’s pretty EASY, too.
It’s CHEAP when avocados are in season. Or if you get them at Harris Teeter where they are always $1.47 for a package of two.
Avocados are full of HEALTHY fats, and of course, they are a fruit/vegetable, so it counts for one of your 5-9 servings a day. On pizza, no less!
Want to join in the fun? Read all about the Secret Recipe Club and how to join.
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