Chipotle Mushroom and Guacamole Pizza
This recipe is a taco pizza fusion which delivers chipotle smokiness and ripe avocado to cure my Saturday night pizza addiction. The chipotle mushrooms are marinated and then baked with red onion to ground this recipe with plant-based meatiness so that all you need is your favorite plant-based cheese and my flavor packed guacamole recipe for pizza topping perfection.
Equipment
- cutting board
- Chef's Knife
- Mixing bowls varous sizes
- baking sheet
Ingredients
- 1 recipe Neapolitan pizza crust or store bought
- 1 Tbsp olive oil
- 16 oz of baby bella mushrooms quarted
- ½ red onion sliced into ½” moons
- 1 bag Daiya mozzarella shreds
- Chopped green onions and cilantro for garnish
Marinade Ingredients
- 1 Tbsp olive oil divided
- 2 Tbsp adobo sauce and one chipotle pepper from jar
- 2 cloves of garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp coriander optional
- Salt and pepper to taste
Guacamole Ingredients
- 4 ripe avocados
- 10 cherry tomatoes quartered
- 1 Tbsp red onion finely chopped
- 1 jalapeno pepper seeded and finely chopped
- 1 clove of garlic minced
- Juice of a whole lime
- 1 tsp finely chopped cilantro
- ½ tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
Instructions
- Follow Neapolitan pizza crust recipe to prepare the crust or use a store bought crust
- Preheat the oven to 425°
- Chop vegetables and combine the tomatoes, onion, jalapeno, garlic, lime, cilantro, cumin, and chili pepper together in a bowl and allow to sit for 15 - 30 minutes to develop the flavors
- Chop the mushrooms and red onion
- Prepare marinade by combining ingredients listed above in a medium bowl
- Line a baking sheet with parchment paper and spred the mushrooms and red onion on the pan
- Brush mushrooms and onion with marinade and bake for 20 minutes stirring half way through (set aside when finished)
- When dough is ready preheat the oven to 500°
- Add avocado to the mixture you created earlier and mash with a fork to your desired consistency and salt and pepper to taste
- Assemble pizzas by spreading dough out into 2 12” circles on parchment paper
- Brush both crusts with remaining olive oil
- Spread a thin layer of guacamole on both pizzas (don’t use it all, reserve some for topping)
- Top with two-thirds of the vegan mozzarella
- Then top with chipotle mushroom mixture and remaining cheese shreds
- Bake for 8 - 10 minutes or until the crust is golden
- Top with more guacamole, green onion, and cilantro
Tried this recipe?Let us know how it was!