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Avocado & Arugula Pesto Pizza

Avocado & Arugula Pesto Pizza


  • 1 pound pizza dough
  • Semolina flour
  • 3 tablespoons store-bought Alfredo sauce
  • 1 tablespoon arugula pesto
  • 2 tablespoons grated Parmesan
  • 2 tablespoons grated pecorino
  • 4 ounces goat cheese
  • 1 pinch red chili flakes
  • 1 tablespoon chopped parsley, plus more for garnish
  • 2 tablespoons scallions
  • 1/2 avocado, thinly sliced
  • Salt
  • Pepper
  • Olive oil
  • Zest from 1/2 lemon, for garnish
  • 1/2 cup arugula, for garnish


  1. Preheat the oven to 525 degrees . Heat a cast-iron pan or a pizza stone in the oven for at least 30 minutes.
  2. Stretch dough into a 12-inch circle and place on parchment sprinkled with semolina flour. Spoon Alfredo sauce and pesto into the center of the pizza. Spread to dough edges.
  3. Add Parmesan, pecorino, goat cheese, chili flakes, parsley, and scallions. Bake until crispy, 9 to 12 minutes.
  4. Remove pizza from oven. Add sliced avocado and season with salt, pepper, and a drizzle of olive oil. Garnish with lemon zest, arugula, and parsley.


  • Created by Jeff Mahin, chef/partner at Stella Barra in Chicago

Nutrition Information

Per serving: 250 kcal cal., 11 g fat (4.1 g sat. fat), 28 g carb., 2 g fiber, 9 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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