Southwestern Pizza

I spent a while brainstorming different titles for this pizza:

• Guacamole Pizza
• South of the Border Pizza
• Tex Mex Pizza
• Pizza with Avocado, Corn, Red Onion, Pepper, and Chorizo
• Everything-But-the-Kitchen-Sink Pizza

Call it what you will…

… this pizza is nothing short of delectable.

I used my typical pizza crust method, by par-baking a rolled-out store-bought whole wheat pizza dough before loading on the toppings… which include all sorts of goodies:

Guacamole packed with corn kernels, cilantro, jalapenos, lime juice, garlic, and spices.

Monterey Jack cheese, red onions, yellow bell pepper, and chorizo.

And finally a scattering of green onions.

Mid-chowing down, John went into the kitchen and returned with the perfect finishing touch.

Chipotle pepper hot sauce!

I gotta hand it to him, my husband has a discerning palate ;).For a recipe that literally came together as I poked around the fridge, this pizza turned out incredibly well. I kept on finding ingredients that fit the southwestern flavor profile, and the combination of salty, sweet, and spicy was awesome. I also enjoyed the contrasting textures: crisp whole wheat crust, chewy chorizo, creamy avocado, gooey cheese, and slightly softened veggies.

If you’re someone who has difficulty stopping at just two slices of pizza, this might be the pie for you. Each piece is loaded with non-refined carbohydrates (whole wheat crust), healthy fats (avocado), and vegetables (red onion, yellow bell pepper, & green onions); and just the right amount of indulgences (cheese & chorizo). In other words, this Southwestern Pizza is satiating for both your belly and mouth.

Filling and flavorful? Yes, please.

Southwestern Pizza

Ingredients for the guacamole sauce: