AVOCADO TOAST PIZZA
Serves: 4 1 large pre-baked pizza crust ■ 1 tbsp (15 mL) extra-virgin olive ■ oil, plus more for drizzling 4 cloves garlic, finely chopped ■ 1 fresh red chili pepper, thinly ■ sliced (see NOTE)
1/2 cup (125 mL) lightly packed ■ fresh cilantro, chopped, plus some whole leaves for garnish 1/2 tsp (2.5 mL) sea salt ■ Flesh from 2 avocados, cut into ■ 1/4-inch/6 mm slices
1 tbsp (15 mL) fresh lemon juice ■ 1 tsp (5 mL) crushed red pepper ■ flakes
1/4 tsp (1 mL) freshly ground ■ black pepper
Salsa verde, for dipping (op■ tional)
1. Place a pizza stone or rimmed baking sheet on the middle oven rack; preheat to 450 F (230 C).
2. Brush the surface of the pizza crust with the oil. Scatter the garlic and most of the chili pepper slices (reserving a few for garnish) over the top, plus the chopped cilantro and 1/4 teaspoon (1 mL) of the salt.
3. Use a pizza peel or cake lifter to transfer the crust to the oven; bake (on the pizza stone or baking sheet) until the edges of the crust are browned and the garlic is very fragrant, 8 to 10 minutes. Transfer to a cutting board, then top with the sliced avocados, a sprinkling of lemon juice, the crushed red pepper flakes, the black pepper, the cilantro leaves and the reserved chili pepper slices. Drizzle with a little more oil, if desired.
4. Cut into pieces and serve with the salsa verde, for dipping, if desired.
NOTE: If you want a milder flavour, remove the seeds from the chili before using.