By now you are well aware of my fondness for avocados. I add them in some form to almost every Mexican or southwestern style recipe I post here (which you also know is about 90% of them because I freaking love Mexican food). I eat so many avocados, in fact, that I almost – not quite, because that would be impossible, but almost – get a little tired of them sometimes. So lately I’ve been trying to think outside the box to different, more unique ways I can create dishes with avocados as the star. And because (like most of us) I just don’t have the time to whip up meals from pure scratch these days, I’ve also tried to focus on ways I can create these dishes quickly and easily. The most delicious outcome of these brainstorms and experiments has been a partially homemade but still super fresh guacamole and black bean pizza and you guys, it is amazing. Seriously.
1 premade thin pizza crust*
1 package Wholly Guacamole Classic Dip
3/4 cup mozzarella cheese, shredded
1 cup black beans (canned is fine; we’re trying to be quick here)
1/2 garlic clove, minced (optional)
1/4 cup sliced olives
1/3 cup sliced cherry or grape tomatoes
Preheat oven to 450 (or whatever your pizza crust directions state*). Lightly coat pizza crust with olive oil and minced garlic (the guacamole is already deliciously garlic-kissed, but if you like a garlic boost like we do, feel free to add extra). Top with cheese and black beans, and give a nice dusting of chili powder. Bake for 7-9 minutes until cheese and crust are golden brown. Remove from oven and cover with Wholly Guacamole Classic Dip. Top with sliced olives and tomatoes. Eat! Oh, and if you’re vegan, just eliminate the cheese. I’ve had it both ways and both ways are incredible.
*You can find premade pizza crusts at almost any supermarket, usually in the Italian food section. If you’re feeling much more driven than me, you can, of course, also make your crust from scratch.
When I first made this and served it to my husband and daughter, they both freaked at how good it was. Robbie described it as the perfect combination of two of his (and let’s face it, pretty much everybody’s) two all-time favorite types of food: pizza and Mexican. We also love it because it can be a whole meal, but can just as easily make for a killer snack, appetizer to serve guests, or party food to bring to gatherings. My three year old daughter picked off the olives and then declared this the best pizza ever. That’s saying something.
The combination of ingredients in this pizza is truly tasty, but it’s the guacamole that makes it. And this particular kind of guacamole tastes freshly homemade, but it’s actually from one of my favorite food brands, Wholly Guacamole. I’m sure most of you have either tasted the deliciousness that is Wholly Guacamole or at least seen it in your supermarket, but if not, their gluten free, kosher guacs are super fresh, made with hand-scooped Hass Avocados and no preservatives. And you can tell. They genuinely taste exactly like homemade, and for someone who considers herself a guac connoisseur, that’s saying a lot. I used the Classic Dip for this recipe, but I’ve tried all the varieties and they’re all excellent. (The Spicy is my personal favorite.)
What is the most creative way you’ve incorporated guacamole or avocados into a recipe?
This post is in partnership with Wholly Guacamole. Thank you for supporting the brands that help make Bubby and Bean possible.