Have you ever set off your fire alarm while cooking? More often than not, when I’m making pizza, I’ll be rewarded with the high pitched beep of the fire alarm. It’s not that the pizza burns or anything is actually smoking, but for some reason, every. single. time. I make pizza, I know I’m going to get a one minute workout while I hop up and down underneath the smoke alarm, waving a kitchen towel like a madwoman.
Apparently, last night I set off the fire alarm one too many times. The fire alarm’s battery is dead and now, like some starved baby bird, it won’t stop chirping at me. I think (okay, fine, I know) the noise is letting me know the alarm needs a replacement battery, but it’s 11:30 at night. How is it that the alarm can even make noise when it doesn’t have a battery?!
The incessant chirping was worth it though: this pizza was so, so, good. The pop of the peas, the sweet richness of roasted garlic, the creaminess of the avocado and the freshness of the lemon zest made this one tasty creation. Oh, and the beeping eventually got to me. I went out for a battery – thank goodness for the 24 hour Walmart!
Pea and Avocado Pizza Recipe
makes 1 pizza
- 1 ball no-knead pizza dough
- 1/2 cup shredded mozzarella
- 1 head roasted garlic
- 1 cup frozen peas, thawed
- 1/2 jalapeño, sliced
- red pepper flakes, to taste
- 1/4 cup parmesan
- zest of 1 lemon
- 1/2 avocado, sliced
Arrange a rack in middle of oven and preheat to its hottest setting, 500°F–550°F.
Gently shape dough into a rectangle on an oiled baking sheet. Top the pizza in the following order: shredded mozzarella, roasted garlic, peas, jalapeños, a sprinkle of red pepper flakes and the parmesan. Bake pizza until bottom of crust is crisp and top is blistered, about 12-14 minutes. Finish with the lemon zest and avocado, slice and enjoy!
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