Charred Corn and Avocado Pizza

Two Peas and Their Pod

Ready in: 20 minutes
Cook Time: 20 minutes
Servings: 1
Very Popular

Ingredients

  • 2 avocados, sliced, pit and skinless
    Produce
  • 1/3 cup chopped cilantro
    Produce
  • 1/3 cup cotija cheese
    Cheese
  • 1 small ear grilled sweet corn, kernels removed from cob
    Produce
  • tablespoon of fresh lime juice
    Produce
  • 1 tablespoon olive oil
    Oil, Vinegar, Salad Dressing
  • 2 cups shredded Pepper Jack cheese
    Cheese
  • 1-16 ounce pizza dough (homemade or store-bought)
    Refrigerated
  • 1 roasted poblano peppers, diced
    Produce
  • Tabasco Sauce, for serving
    Condiments

Steps

  • Preheat the oven to 450 degrees F.
  • Place the pizza dough on a lightly floured surface. Using a rolling pin, roll the dough out into a circle. Carefully move the pizza dough to a pizza pan or pizza stone.
  • Spread the pizza evenly with olive oil. Top cheese, corn kernels, peppers, and cilantro.
  • Place the pizza in the hot oven and bake for 18-20 minutes or until pizza crust is golden and cheese is melted.
  • Remove the pizza from the oven and top with avocado slices and cotija cheese. Squeeze fresh lime juice over the pizza.
  • Cut into slices and serve with Tabasco sauce, if desired. Note: If we don't have time to make homemade pizza dough we like to use Trader Joe's or Whole Foods refrigerated pizza dough. To char the corn and roast the poblano pepper, place the corn and poblano pepper on a hot grill or over a gas flame. Cook until they are black and charred.
  • Remove the black skin on the peppers, and dice. Cotija cheese is a Mexican cheese and you can find it at most markets. If you can't find it, feta is a good substitution.

Nutrition

  • Calories: 1903.25  cal  (95.16%)
  • Fat: 154.11  g  (237.09%)
  • Saturated Fat: 61.57  g  (384.8%)
  • Carbohydrates: 72.03  g  (24.01%)
  • Sugar: 15.31  g  (17.01%)
  • Cholesterol: 245.64  mg  (81.88%)
  • Sodium: 2022.67  mg  (87.94%)
  • Protein: 76.24  g  (152.48%)
  • Calcium: 1999.88  mg  (199.99%)
  • Vitamin C: 146.85  mg  (178.01%)
  • Phosphorus: 1474.42  mg  (147.44%)
  • Fiber: 31.05  g  (124.21%)
  • Vitamin K: 125.05  µg  (119.09%)
  • Vitamin B2: 1.91  mg  (112.38%)
  • Folate: 429.67  µg  (107.42%)
  • Vitamin B6: 1.77  mg  (88.6%)
  • Vitamin E: 11.67  mg  (77.77%)
  • Zinc: 11.32  mg  (75.48%)
  • Potassium: 2614.73  mg  (74.71%)
  • Vitamin B5: 7.23  mg  (72.32%)
  • Vitamin A: 3480.23  IU  (69.6%)
  • Selenium: 42.38  µg  (60.54%)
  • Magnesium: 228.6  mg  (57.15%)
  • Copper: 0.99  mg  (49.31%)
  • Vitamin B3: 9.64  mg  (48.18%)
  • Vitamin B12: 2.72  µg  (45.35%)
  • Manganese: 0.9  mg  (44.97%)
  • Vitamin B1: 0.57  mg  (37.91%)
  • Iron: 5.9  mg  (32.78%)
  • Vitamin D: 1.56  µg  (10.37%)

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