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Charred Corn and Avocado Pizza

Vegetarian

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To ensure you're selecting an avocado that is perfectly green and creamy on the inside, peel back the stem and see if it's green underneath. If it is, the avocado is perfect. If you can't peel it, it's not ripe yet, and if it's brown- it's overripe.

This recipe uses Cojita cheese. This is a salty, crumbly, Mexican cow milk cheese. Feta cheese will do as well.

Prep Time 40 minutes

Serves: 8

Difficulty Level: Low

Charred Corn and Avocado Pizza

Ingredients for pizza:

Pizza dough - 16 oz.

Olive oil - 1 tbsp.

Pepper Jack cheese - 2 cups (shredded)

Corn - 1 cob

Poblano chili pepper - 1 (roasted)

Cilantro - 1/3 cup (chopped)

Avocado - 2 (peeled, pitted and sliced)

Cojita cheese - 1/3 cup (shredded)

Lime juice - as needed

Tabasco sauce - as needed (optional)

Method of preparing the pizza:

Roast the corn and poblano chili pepper until charred. Remove the kernels. Peel the charred skin off the pepper.
Preheat the oven to 450°F. Roll the pizza dough to a circle on a lightly floured surface. Place into a pizza pan or on a pizza stone. Spread olive oil evenly over the dough and top it with Jack cheese, corn kernels, pepper and cilantro.
bake for 18 to 20 minutes until the cheese has melted and the crust appears golden.
Remove and top with avocado slices and Cojita cheese. Squeeze some lime juice over the pizza, cut into slices and serve with some Tabasco sauce if desired.

Source: Two Peas & Their Pod

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