Name: Avocado Cousa Pizza
Yield: 4
Ingredients: 1 12" pizza shell; cornmeal; 3 cups grated cousa squash (zucchini or other summer squash work well, too); 2 serrano chiles, chopped finely; 2 tbsp cilantro or parsley, chopped (optional); 5 cloves garlic, minced; 1 tbsp lime juice; salt; black pepper; ¼ cup olive oil; 2 cups grated cheese (Monterey Jack, Mozzarella, and Cheddar all work); 1 avocado; crushed red pepper (optional); 1 lime cut into wedges

Avocado Cousa Pizza

A summer staple in our house. We're not sure any more where we got the original recipe, but it is rather similar to a recipe that can be found various places online that is credited to Michele Jordan, California Home Cooking.

AuthorSydney Penner

Yields4 Servings

1 12" pizza shell

cornmeal

3 cups grated cousa squash (zucchini or other summer squash work well, too)

2 serrano chiles, chopped finely

2 tbsp cilantro or parsley, chopped (optional)

5 cloves garlic, minced

1 tbsp lime juice

salt

black pepper

¼ cup olive oil

2 cups grated cheese (Monterey Jack, Mozzarella, and Cheddar all work)

1 avocado

crushed red pepper (optional)

1 lime cut into wedges

Preheat the oven to 475 degrees. Sprinkle baking sheet or pizza pan with cornmeal.

Toss the cousa, chiles, garlic, and lime juice together in a small bowl. Taste, and season with salt and pepper.

Dust a work surface with cornmeal, and place the pizza shell on it. Drizzle the shell with the olive oil. Spread the cousa mixture on top. Spread the cheese over the top of the pizza. If using, sprinkle the cilantro or parsley on top.

Transfer the pizza to the baking sheet or pizza pan. Bake the pizza until the crust is lightly golden and the cheese bubbly (15 to 20 minutes).

Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices.

Remove the pizza from the oven, and let it rest for 5 minutes. Cut it into 8 slices, and top each one with avocado slices. Sprinkle salt, pepper and crushed red pepper as desired over the pizza.

Serve immediately, with lime wedges alongside.

Ingredients

1 12" pizza shell

cornmeal

3 cups grated cousa squash (zucchini or other summer squash work well, too)

2 serrano chiles, chopped finely

2 tbsp cilantro or parsley, chopped (optional)

5 cloves garlic, minced

1 tbsp lime juice

salt

black pepper

¼ cup olive oil

2 cups grated cheese (Monterey Jack, Mozzarella, and Cheddar all work)

1 avocado

crushed red pepper (optional)

1 lime cut into wedges

Directions

Preheat the oven to 475 degrees. Sprinkle baking sheet or pizza pan with cornmeal.

Toss the cousa, chiles, garlic, and lime juice together in a small bowl. Taste, and season with salt and pepper.

Transfer the pizza to the baking sheet or pizza pan. Bake the pizza until the crust is lightly golden and the cheese bubbly (15 to 20 minutes).

Meanwhile, cut the avocado in half, pit and peel it, and cut it lengthwise into thin slices.

Remove the pizza from the oven, and let it rest for 5 minutes. Cut it into 8 slices, and top each one with avocado slices. Sprinkle salt, pepper and crushed red pepper as desired over the pizza.

Serve immediately, with lime wedges alongside.

Avocado Cousa Pizza

Ingredients Directions

Avocado Cousa Pizza

Ingredients

Directions

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