So - a lot of times - I will have lots of leftover ingredients. A rotisserie chicken...some cheese that is starting to grow other types of mould...a wilting tomato...part of an onion. All these can still be used... and not just in soups or stock.
Given I tend to always have $1 pizza dough balls on hand, and a pizza takes only 5 minutes to make, I just go to my brain and ask: What would go well with chicken and tomatoes?
Answer: The ripe avocados of course.
However, without pizza sauce and limited time, I ended up making a pretty flavourful one myself with a magic bullet.
Experimental Pizza: Shredded Chicken and Avocado
Prep time: 20 minutes
Bake time: 5 - 10 minutes
Dough ball: rolled out on floured wooden cutting board or pizza paddle
1 overripe tomato
1 tsp honey
dash of olive oil
Pinch of sea salt
dried spices: basil, garlic, oregano, onion
cornstarch to thicken
Shredded leftover rotisserie chicken (use any leftover meats you want)
1 sliced tomato
1/4 minced onion
1 sliced avocado
freshly grated cheese (adjust amount to your preference) - post-mould-removal
Preheat oven to 500 degrees, with pizza stone on lowest rack.
In a magic bullet (or food processor/blender) combine all sauce ingredients. Adjust spices to taste. When it tastes just a bit stronger than you prefer (the sauce is spread out thin), add a little cornstarch to thicken and microwave.
Spread sauce on pizza, add tomato, onion and chicken. Top all with cheese.
Bake for 5 - 10 minutes, until crust is golden brown and risen.
Remove from oven, add avocados last.
Let sit for 5 - 10 minutes, and serve.