Grilled pizzas with tomato, avocado, and pepper jack cheese
Instructions:
- 1/2 medium red onion, finely chopped
- 1 pint cherry or grape tomatoes, quartered
- 2 avocados, preferably Hass, pitted and coarsely chopped
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1/3 cup fresh lime juice (about 3 limes), plus lime wedges for serving (optional)
- Coarse salt and freshly ground pepper
- Cornmeal Pizza Dough
- 4 ounces coarsely grated pepper Jack cheese (about 1 1/3cups)
- Sour cream, for garnish (optional)
- Toss the onion, tomatoes, and avocados with oil and lime juice in a medium bowl. Season with salt and pepper; set aside.
- Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with a layer of cheese. Grill until melted and the crust is cooked through, 3 to 5 minutes more.
- Slide the pizza with a large spatula onto a cutting board. Season with salt and pepper. Top with avocado mixture. Dot with sour cream and serve with limes, if desired. Repeat to make more pizzas
- MAKES SIX 9- INCH PIZZAS