2 Ingredient Dough Avocado Toast Grilled Pizza
June 23, 2020 by Nicole Collins
Wanna hear about this awful thing that happened to me this past weekend?
It was super terrible.
Ok, here it goes…
So, I had this plan the whole weekend to grill a couple of things. I’d been craving pizza, so I thought I’d make up some more of the dough from today’s recipe. I had an idea for some grilled salmon that I was looking forward to. I was going to grill some fruit. It was a delicious plan.
So, I’m in the kitchen making dough while the grill preheats. I bring out my tray of dough and see that the grill is not at the temp that I need it. Then, I realized that I had the burners on low instead of high (which is the same exact mistake that I made a week earlier when I first tested today’s recipe.) Ok, no big deal. I turn up the burners, take my dough back inside, and start prepping the salmon. La di da di di da…
I go back out with my tray of dough a second time about 10 mins later, and this time the grill is at an even lower temp. I open her up, and the flame is GONE! I try firing her back up…nothing. Can you believe I ran out of propane right in the middle of preheating?!? I was definitely saying some unladylike words, but in hindsight, at least she didn’t quit on me mid cook. That would’ve been even more of a disaster.
And, thank goodness for the oven.
Now, there was a time not that long ago when I DID have gas in the tank. It was a beautiful day, because today’s recipe was born.
So today, we’re making 2 Ingredient Dough Avocado Toast Grilled Pizza.
That’s a lot. A mouthful for sure. I tried to shorten the title, but every single word of it is important. So 2 Ingredient Dough Grilled Avocado Toast Pizza, it is.
Let’s talk dough. Do you guys remember when we made 2 Ingredient Dough Bagels and then our lives were changed forever? Well, guess what? That same mix of Greek yogurt and flour can have the measurements slightly altered to make an amazing pizza dough! And, it gets even better when you add the smoky char from the grill to the mix!
To make the dough, it’s really as simple as mix, knead, roll, grill. The pizza takes less than 5 minutes total on the grill, and then it’s ready to top! Now, if you run into a no gas/charcoal situation like I did, you can absolutely bake this pizza dough in the oven. Though it’s not exactly the same flavor wise, it’ll still work beautifully as a base for our pizza.
For our toppings, we’re going to add everything on after the dough cooks. We’re going about this the same exact way that we would avocado toast. We’re just swapping out the toasted bread for pizza crust. So, we mash some avocado with grated garlic, schmear it on our crust, load it up with arugula, tomatoes, and a fried egg, then top it with a little sprinkle of aleppo pepper. That’s it!
And bonus, if you’re not serving all of these pizzas at once, you can store the grilled crust in the fridge, reheat it in the oven for a few minutes, then add all of your toppings fresh when you’re ready to eat. I know you guys love it when I give you options!
This is such a fun new way to look at breakfast. You still get your carby base, your creamy avocado, and your luscious egg which are all of the flavors we know and love about breakfast and brunch. Trust me, it’s totally worth firing up the grill at 10am just to have it. Just make sure you have propane in the tank first…
Ok, everyone. Thanks for tuning in, as usual. And, thanks for helping me get through my "no gas in the grill" drama.
Love you guys, and let’s eat!
2 Ingredient Dough Avocado Toast Grilled Pizza
Serves: 4 Print
1 ½ cups self rising flour, plus more for dusting
1 cup non-fat plain greek yogurt
grapeseed or canola oil, for brushing
2 avocados, peeled and pitted
2 small or 1 large garlic clove
½ tsp salt, plus more to taste
½ cup spinach arugula mix
2 roma tomatoes, thinly sliced
4 fried eggs
aleppo pepper, to taste
Preheat grill covered on high. To a mixing bowl, add flour and yogurt. Mix with a sturdy spatula until ingredients start to come together, then use your hands to fully combine the mix and form a dough. Dust a clean surface with flour. Turn the dough out on to the floured surface. Knead the dough two times, turn the dough a quarter of a turn, and repeat until you've kneaded the dough 16- 20 times total, dusting the dough with more flour as necessary to keep the dough from getting sticky. The dough should not be tacky. Divide the dough into 4 equal portions. Roll each portion with a floured rolling pin to about a 6 inch rustic circle. Transfer to a baking sheet lined with parchment paper.
Once the grill is super hot (at least 450 degrees), brush the grill grates well with grapeseed oil. Arrange the pizza on the grill, cover and cook on high over direct heat for about 1 ½ – 2 mins. Use tongs to pop out any big air bubbles, flip the pizzas, and grill covered for another 1 ½ – 2 mins. Remove from heat.
To a mixing bowl, add avocado and 1/2 tsp salt. Use a microplane to grate garlic into the avocado bowl. Use a fork to mash the avocado, and mix everything to combine.
Spread avocado mix like a pizza sauce over the pizzas. Top each pizza with greens, tomato, and a fried egg. Garnish with a pinch of salt and aleppo pepper. Serve immediately.
*If you're not serving all of the pizzas at once, store the pizza crust without toppings wrapped in the fridge. Then, reheat in the oven at 400 degrees for 8-10 mins, and add your toppings once the crust has been warmed.
*I like using grapeseed oil for grilling, because it has a fruity flavor like an olive oil would, but it has a high smoke point. If you don't have grapeseed oil, canola is a fine substitute.
*I've been finding myself wanting to eat all the pizza using this dough. If you want to make a pizza with toppings that need to melt on the pizza, remove the pizza from the grill after the first side cooks, load up your toppings on the cooked side, then carefully transfer the pizzas back to the grill for the final two minutes of cooking. These cook soooooo fast, we don't want to burn our pizzas while putting on toppings.