This post is sponsored by the Hass Avocado Board
Ladies and gentlemen, this is the level of enthusiasm we all should be embracing when enjoying avocados! Nom!
Smashed avocados were one of Mazen’s very first foods, and they continue to be a staple in our house, from slices on a plate to yogamole. I consider avocados to be one of the world’s most nutritious and delicious foods. This paper just published named them one of the best first foods for babies. They contain good-for-you monounsaturated fats, plus they are a good source of fiber, folate, and contain potassium, vitamin E, and vitamin C. Raise your (little) hand if that makes you happy!
To celebrate our love for avocados, Mazen and I made these pita pizzas. He loves anything in pizza form, and these are great for avocado lovers of all ages.
The ingredients include an assortment of fresh things like sprouts, tomato, and fresh oregano. Feel free to tweak the ingredients to what you have on hand.
I used prepared pesto (an artichoke pesto!) as the sauce, but you can also just brush the pitas with olive oil and some dried herbs. Top each pita with a heaped tablespoon of sauce, and a tomato slice.
Followed by a generous amount of shredded cheese!
Bake at 400 degrees for 8-10 minutes, until pitas are toasted and cheese is melted.
Slice the avocado and arrange onto pitas
And top with sprouts and oregano.
Finally, dollops of Greek yogurt (or sour cream if you fancy) add the perfect cool touch. Salt and pepper to taste!
Avocado Pita Pizzas
Ingredients
- 4 six-inch pitas
- 1 heirloom tomato
- 1/4 cup prepared pesto
- 1 heaping cup of shredded cheese
- 1/2 cup sprouts
- 1 avocado sliced
- 2 tbsp fresh oregano leaves
- 1/4 cup Greek yogurt or sour cream
Instructions
- Preheat oven to 400 degrees.
- Arrange pitas on a sheet pan. Use a rack if you have one for even toasting.
- Spread one heaping tablespoon of pesto on each pita.
- Slice tomato thinly and put one big slice on each pita.
- Sprinkle cheese evenly over pitas.
- Bake for 8 minutes, until pitas are toasted and cheese is melted.
- Top with sliced avocado, sprouts, and oregano.
- Dollop with Greek yogurt
Thanks to the Hass Avocado Board for sponsoring this post.
Yum! Those look delicious! I love how pitas make perfect personal sized pizzas!
That first photo of Mazen is adorable! That is the same excitement I feel for avocados. These pita pizzas look beautiful and delicious!
I love the idea of using a pita pocket as pizza! They look delicious. I am a huge avocado fan. I use it wherever I can!
When I first read this I kept reading PIT pizzas and was frantically scanning to see how you used the pit of the avocado. Nope, it’ says pita and I clearly need more coffee this morning! These look amazing we have PITAs in the freezer going to pull them out on my way to the coffee pot. Oy vey.
Haha!!
I agree! I thought she said PIT as well. I was like wait, I just threw away two of those last night, what am I missing out on. BUT this sounds so much better!
Omg BABY MAZEN! So little! Those pizzas look delicious!
I’ve put avocado on so many things, but yet to put it on pizza! Looks simple and delicious.
I love avocado and sprouts together; making this today for lunch!
I’m obsessed with avocado! These pizzas look fabulous!
First of all, baby Mazen was so adorable!! 🙂 Those tomato slices look so amazing!! The tomatoes from our garden haven’t done well this year. Thanks for the quick, easy recipe!!
I love that you used avocados for the tomato sauce instead! I think green looks better.
I don’t know why I’ve never thought about putting avocado on pizza because they are my two favourite things but this recipe is a must try!!
Sometimes it’s the simplest things that are the absolute best! This looks like a delicious way to get my daily avocado!
Thanks for the flashback photos of Mazen! For us readers it feels like time has flashed by. How is he 4?!? I can’t imagine how you feel. He is just precious (and so are you)! Keep up the great work and doing what makes you happy 🙂
I’ve never had avocados and sprouts together before! I hope the texture together doesn’t weird me out. These look so good that I have to give them a try!
I’ve been doing a simplified version of this as a snack! Cut a whole wheat tortilla into wedges; toast the wedges; top with avocado slice; and sprinkle with salt + herbs of choice (I enjoy Penzey’s “Sandwich Sprinkle,” which includes salt). Just wish we could grow our own avocados!