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Avo + Egg Pizza


= Thin Crust =
3/4 to 1 cup warm water (110 degrees F.)
1 tablespoon extra-virgin olive oil
1 teaspoon coarse salt
1 1/2 teaspoons granulated sugar
3 cups bread flour
2 teaspoons instant active dry yeast

Ripe Avocado
An Egg
Olive Oil


In a large bowl or in the bowl of a 5-quart stand mixer, add all the dough ingredients. Using dough hook, mix everything together into a uniform dough. The dough should form a nice elastic ball.

When dough has finished, remove dough from pan and place into a lightly-oiled bowl. Cover the bowl tightly with plastic wrap and let the dough do a slow rise for 24 hours in the refrigerator before using. Do not skip this step.


When the pizza dough is done, remove the dough from the bread machine to a lightly-floured surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.

After the 10 minute rest period, on a lightly-floured surface, pressing down with floured fingertips, shape the dough into a small, flat disk. Working from the center, push the dough outward while spreading your fingers, making the disk larger.

Pick up the dough. Move your hands along the edges, allowing gravity to pull the dough into a 14-inch circle, oval, or rectangle


Mash avocado in a bowl and spread over pita

Squeeze one half a lemon over the avocado {this prevents the avocado from turning brown… when making guacamole coat the chopped avocado in lemon juice as well and you’re dip will stay bright green!}

Cook egg as you prefer and place on top of avocado

Drizzle with olive oil, salt and pepper {add anything else you like on your eggs}






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