Guacamole Pizza With Corn & Zucchini

The mash up that dreams are made of: guacamole pizza! Swap classic pizza sauce for guacamole, then load it up with fresh summery produce: corn, zucchini and tomatoes. A super fun and creative twist for your next pizza night.

Avocado is one of my favorite ingredients, because it's such a chameleon! Turn it into the creamiest hummus, a mayo-free caesar salad dressing, or pasta sauce. Or? Use it as a pizza sauce alternative in this flavor-packed pizza recipe!

This guacamole pizza is a super fun and creative way to mix up your flavors on pizza night: simply spread the guac out onto your pizza crust and bake it up!

You can get creative with your toppings, but I went with the fresh summery produce I have on hand: cherry tomatoes, corn and zucchini.

Pre-bake the pizza crust

When testing this recipe, I found that adding the guacamole to the unbaked pizza crust, it would dry out while baking. To get around this, we pre-cook the pizza for 10 minutes before spreading the guacamole on top.

Preparing the guacamole

When it comes to guacamole, I like to keep it simple. Avocados, lime juice, garlic and plenty of salt. I normally add tomatoes to my guacamole, but since we are adding them as toppings, it felt redundant to this pizza.

Start by cutting up your avocado. If you would like step by step directions, see my post on how to cut an avocado.

Mash the avocado with a fork, adding in the lime juice, garlic and salt. Do not do this  step until just before you are ready to spread it out on your pizza.

How to grill pizza

In the summer, we love cooking our pizza on the grill. The best way to do this is on a pizza stone, which is also my favorite way to bake pizza dough. Here's a great looking pizza stone if you are in the market for one!

To grill, you will need to pre-heat the stone on the grill at 450°F. Never place a room temperature stone into a hot oven or grill as it risks cracking.

Roll the pizza dough out on parchment paper, and place the whole parchment paper onto the stone. Here's a great video that shows you the process (we just use a large cutting board and not a pizza peel). Leave the paper there for the first 10 minute cook so you can easily remove it when you need to add the toppings.

After 10 minutes, grasp the parchment using oven-mitt covered hands, and transfer to a cutting board. Add the toppings, then transfer back onto the pizza stone.

Guacamole pizza toppings

On this pizza, I've added grilled corn, fresh cherry tomatoes and zucchini ribbons (peeled with a vegetable slicer), but the sky's the limit! Here are some other toppings you could add:

• cooked bacon
• grilled jalapeños, or poblanos
• cooked shrimp
• fresh mango cubes
• grilled red onion slices

More summery dinner recipes

• Strawberry Arugula Steak Salad
• Black Bean and Corn Salad
• Crispy Baked Zucchini Fries
• Summer Couscous Salad
• Caprese Chicken Gnocchi Skillet

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Guacamole Pizza with Corn and Zucchini

5 from 3 votes

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

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The mash up that dreams are made of: guacamole pizza! Swap classic pizza sauce for guacamole, then load it up with fresh summery produce: corn, zucchini and tomatoes. A super fun and creative twist for your next pizza night.

8 pizza slices

Ingredients

Pizza toppings

• ▢ 1 ear corn on the cob (cooked & sliced off the cob)
• ▢ 1 batch your favorite pizza dough
• ▢ 1 ½ cups shredded mozzarella cheese (shredded)
• ▢ 1 small zucchini (peeled into thin strips using a vegetable peeler- discard the seedy part)
• ▢ ½ cup cherry tomatoes (halved)

Guacamole

• ▢ 2 avocados (ripe; pitted)
• ▢ 1 lime (juiced)
• ▢ 1 teaspoon lime zest
• ▢ ⅛ teaspoon salt

Instructions 

Guacamole

• Mash the avocados with a fork, then stir in the lime juice, lime zest, and salt.

Grilled Pizza

• Pre-heat grill and pizza stone to 450°F. Roll out the pizza dough on a sheet of parchment paper to a diameter of 12 or so inches.
• Transfer dough to pre-heated pizza stone by carefully grasping the parchment paper. Leave both the parchment paper and the pizza on the stone.
• Grill with the lid down for 10 minutes, dough should be very close to done. Transfer the pizza onto a cutting board from the stone by carefully grabbing the parchment paper corners.
• Spread guacamole over the pizza base, then top with mozzarella cheese, corn, zucchini and cherry tomatoes.
• Return the pizza back to the pizza stone and grill with the lid down for 5-10 more minutes, until cheese is melted through and crust is slightly golden.
• Serve immediately

Tips:

Storage

After grilling, the pizza can be stored in an air tight container in the fridge for up to 4 days. 

Reheat in a frying pan for a nice crispy texture, or in the microwave until steaming hot.

Recipe tips

• never place a room temperature stone into a hot oven or grill as it risks cracking; instead heat the stone up on the grill
• the parchment paper will turn dark brown on the grill. Keep a close eye to ensure it doesn't catch fire
• on that note, make sure the parchment paper is wider than the pizza, but not so long that it overhangs the pizza stone into the grill
• you may also bake this recipe in the oven using the same method (pizza stone) and cook temperature/time

Nutrition Information

Serving: 1/8 of pizza, Calories: 269kcal, Carbohydrates: 29g, Protein: 9g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 527mg, Potassium: 343mg, Fiber: 4g, Sugar: 4g, Vitamin A: 310IU, Vitamin C: 11.6mg, Calcium: 116mg, Iron: 1.8mg

Author: Denise Bustard

Course: Dinner

Cuisine: Mexican

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