Avocado Toast Pizza Photo: Deb Lindsey
Avocado on toast just got bigger and better with this delicious pizza version of an old favourite.
4 servings


  • 1 large pre-baked pizza crust

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 4 cloves garlic, finely chopped

  • 1 fresh red chilli pepper, thinly sliced 

  • 1/2 cup lightly packed fresh coriander, chopped, plus some whole leaves for garnish

  • 1/2 teaspoon sea salt

  • Flesh from 2 avocados, cut into slices

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon crushed red pepper flakes

  • 1/4 teaspoon freshly ground black pepper

  • Salsa verde, for dipping (optional)


  • Place a pizza stone or rimmed baking sheet on the middle oven rack; preheat to 200 degrees.

  • Brush the surface of the pizza crust with the oil. Scatter the garlic and most of the chilli pepper slices (reserving a few for garnish) over the top, plus the chopped coriander and 1/4 teaspoon of the salt.

  • Use a pizza peel or cake lifter to transfer the crust to the oven; bake (on the pizza stone or baking sheet) until the edges of the crust are browned and the garlic is very fragrant, 8 to 10 minutes. 

  • Transfer to a cutting board, then top with the sliced avocados, a sprinkling of lemon juice, the crushed red pepper flakes, the black pepper, the coriander leaves and the reserved chilli pepper slices. 

  • Drizzle with a little more oil, if desired.

  • Cut into pieces and serve with the salsa verde, for dipping, if desired.
Washington Post