I have a big hurdle to cross. I want to eat pizza everyday and I want to lose weight. As you can imagine, this is causing a bit of a dilemma. That being said, I'm set on making this work.
I recently went vegan. Okay, not strict vegan, I haven't been able to give up cheese and eggs but I figure I can justify a gooey, cheesy pizza if I make a few sacrifices elsewhere. For instance, I've recently became a huge fan of thin crust pizza, an alternative that offers 40% less dough.
So, today I'm here to offer you a healthy choice, use this recipe tonight, you won't regret it. Using the Baking Steel, we're going to launch this dough with nothing on it, a naked pizza. Be careful this thing doesn't bubble up, hit the broiler and start a fire. I wish I took my own advice. After the bake, mash an avocado, slice some tomatoes and throw them on top. It's good, it's healthy, it's vegan and it is entirely satisfying. I just need to keep reminding myself that anything is possible.
Careful with that naked pizza and the broiler, the bubbles can reach the broiler and do this.
Naked Avocado and Tomato Pizza
150 gram pizza dough
1 avocado, mashed with s & p and lime juice
1 thinly sliced tomato
1. preheat oven to 500 F with the Baking Steel on the top rack.
2. grab a rolling pin and roll out the pizza dough until 1/8 inch thickness. squish out all bubbles.
3. turn oven setting to broil.
4. place rolled out pizza dough onto a floured pizza peel.
5. drizzle olive oil on top and launch onto Baking Steel. keep a close eye on the pizza, being sure bubbles do not come in direct contact with broiler. See pic above.
6. after 2 minutes, open oven and spin pizza 180 degrees. switch oven setting back to bake.
7. bake for 2-3 more minutes until desired brownness.
8. remove from oven and top with avocado mixture and tomatoes. drizzle a bit more olive oil on top.
9. slice and serve.