Ingredients
1/2 medium red onion, finely chopped
1 pint cherry or grape tomatoes, quartered
2 avocados, preferably Hass, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil, plus more for brushing
1/3 cup fresh lime juice (about 3 limes), plus lime wedges for serving (optional)
Coarse salt and freshly ground pepper
Cornmeal Pizza Dough
4 ounces coarsely grated pepper Jack cheese (about 1 1/3 cups)
Sour cream, for garnish (optional)
Preparation
Toss onion, tomatoes, and avocados with oil and lime juice in a medium bowl. Season with salt and pepper; set aside.
Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with a layer of cheese. Grill until melted and crust is cooked through, 3 to 5 minutes more.
Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Top with avocado mixture. Dot with sour cream and serve with limes, if desired. Repeat to make more pizzas.
