Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Avocado Oil | 1 tbsp (14g) | 124 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 package active dry yeast
- 11/16 Cups very warm water
- ½ tsp sugar
- 1/8 tsp salt
- 1 ½ Tbsp vegetable oil or avocado oil
- 1 1/3 Cups unbleached white flour
- Toppings
- ½ Cup diced tomato
- 1 ¼ Cups shredded mozzarella cheese
- 3 Tbsp fresh basil, chopped
- 1 Cup sun-dried tomatoes in oil, drained
- 2 California Avocados, seeded, peeled and sliced
- =
Directions
Dissolve yeast in very warm water with sugar. Let stand to soften, 5 minutes.
Stir salt and oil. Add flour as needed, beating until smooth and elastic.
Knead until springy 8-10 minutes.
Placed in a greased bowl and turn dough to grease top.
Cover and let rise in a warm place until doubled (40-45 minutes).
Line a 12" pizza pan with dough. Top dough with tomato, cheese, basil and sun-dried tomatoes.
Bake in a pizza oven 8-10 minutes.
Place avocado slices in a pinwheel fashion. Serve.