Avocado Poultry Pizza

Reed Chan
4 1
75 mins
75 mins


Servings: 8
  • 1⁄2 Cubes (21 g) fresh yeast
  • 500 g + some flour
  • 7-10 Tbsp sugar, salt, pepper
  • 5 TABLESPOONS + some olive oil
  • 200 g Fresh cream
  • 3 TABLESPOONS Ajvar (Paprika preparation; glass)
  • 1 medium-sized carrot
  • 1 collar Spring onions
  • 3 (125 g each) Mozzarella balls
  • 2 ripe avocados
  • 1 TABLESPOON Lemon juice
  • 300 g smoked turkey breast cold cuts (in very thin slices)


  1. 1

    For the dough crumble yeast and dissolve in 300 ml lukewarm water. Mix 500 g flour, 1 tablespoon sugar and 1 1⁄2 tsp salt in a bowl. Add yeast water and 5 tbsp. oil to the flour and knead to a smooth dough using the dough hooks of the mixer.

  2. 2

    Cover and leave to rise in a warm place for about 45 minutes.

  3. 3

    Spread a thin layer of oil on a baking tray and dust with flour. Knead the dough again well with floured hands on a floured work surface. Roll out evenly on the baking tray. Let it rise again in a warm place for about 25 minutes.

  4. 4

    Meanwhile, mix the crème fraîche and Ajvar. Season to taste with salt and pepper. Peel, wash and grate the carrot. Clean and wash spring onions and cut into fine rings. Drain the mozzarella and carefully press out the moisture between kitchen paper.

  5. 5

    Cut the mozzarella into slices. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer).

  6. 6

    Spread the yeast dough with Ajvar cream. Garnish with spring onions, up to 2 tablespoons, and carrots. Cover with mozzarella. Bake in hot oven for 25-30 minutes.

  7. 7

    Cut the avocados in half, remove the seeds. Remove the flesh from the skin and dice. Mix with lemon juice and rest of spring onions. Take the pizza out of the oven, cover with turkey breast. Sprinkle with avocado and spring onion mix.

  8. 8

    Cut into pieces and serve. Served with mint tzatziki.

Nutrition Facts

490 kcal
41 g
25 g
21 g