Turkey Bacon Avocado Pizza
This Turkey Bacon Avocado Pizza combines crispy par-cooked turkey bacon, melty low-moisture mozzarella, and cool, buttery avocado slices on a perfectly charred crust for the ultimate hot-and-cold flavor contrast.
- Par-cooking the turkey bacon ensures a crispy texture without drying out the pizza crust.
- Adding the avocado post-bake preserves its delicate, buttery texture and prevents bitter off-flavors.
- A high-heat bake gelatinizes the starches in the dough rapidly, creating a crisp exterior and chewy crumb.
The first time I tried putting fresh avocado on a hot pizza, my roommate looked at me like I had lost my mind.
We were crammed into a drafty Seattle kitchen, desperately trying to recreate our favorite variety of flatbread pizzas.
It was a total disaster.
The avocado turned into warm, brown mush in the oven, the turkey bacon was sad and limp, and the cheap store-bought crust soaked up so much moisture it felt like chewing on a wet, soggy sponge. I actually cried over that pizza, mostly because I was starving, but also because I had ruined a perfectly good avocado.
Understanding the physics of putting avocado on pizza is crucial because it is a delicate balancing act of temperature and fat.
If you bake avocado, its delicate oil-soluble flavor compounds break down, leaving a bitter taste.
Turkey bacon also presents a structural challenge because it lacks the high fat content of pork bacon, meaning it won't crisp up properly if it's just laid raw on top of a baking dough.
If you want a low-carb alternative, you could try a Zucchini Pizza Crust instead.
Here is the simple fix.
We par-cook the turkey bacon until it is beautifully shattered, bake the pizza with the cheese and sauce first, and then drape the cool, creamy avocado slices on top right after it slides out of the oven. This creates a gorgeous temperature contrast that makes every single bite feel incredibly luxurious.
Trust me, this method will completely change how you make homemade pizzas.
I love using avocado on everything, from a morning Pesto Avocado Toast with Eggs to this dinner masterpiece.
It is also a great way to use up leftover ingredients if you recently made Turkey Bacon and Veggie Quesadillas.
Turkey Bacon Avocado Pizza
Ingredients
- 1 lb store-bought or homemade pizza dough
- 1/2 cup marinara sauce or white garlic sauce
- 1.5 cups shredded low-moisture mozzarella cheese
- 6 slices Applegate turkey bacon, chopped and par-cooked
- 1 large Hass avocado, pitted and sliced
- 1/2 tsp Diamond Crystal kosher salt
- 1 tbsp extra virgin olive oil (for brushing the crust)
- 1/4 cup freshly grated Parmesan cheese
- Fresh cracked black pepper to taste
Directions
- Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack to heat up.
- Roll or stretch the pizza dough on a piece of parchment paper into a 12-inch round. Brush the edges with olive oil.
- Spread the sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle the mozzarella cheese and par-cooked turkey bacon over the sauce.
- Transfer the pizza (with the parchment paper) onto the hot pizza stone or a baking sheet. Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbly.
- Carefully remove the pizza from the oven. Immediately arrange the fresh avocado slices on top, sprinkle with Diamond Crystal kosher salt, Parmesan, and fresh black pepper. Slice and serve warm. </
Notes
- I highly recommend using Applegate turkey bacon; if substituting with standard pork bacon, reduce the added kosher salt by half.
- Low-moisture mozzarella is essential here because fresh mozzarella releases too much water during a high-heat bake, which ruins the protein matrix of the crust and makes it soggy.
- Keep a close eye on the pizza during the last 2 minutes of baking; at 500°F, the transition from perfectly charred to completely burnt happens in a matter of seconds.
- Avocado oxidizes quickly when exposed to air. If you plan to have leftovers, only add avocado slices to the portions you intend to eat immediately.
- We use Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine table salt, cut the measurement in half to avoid over-salting.
Serving Suggestions
Complete your pizza night experience by pairing this hot, creamy slice with fresh, vibrant sides that cut through the richness of the avocado.
- A crisp arugula salad tossed in lemon vinaigrette
- Garlic parmesan dipping sauce for the crust
- Chilled dry white wine like Pinot Grigio
- A side of roasted red pepper flakes for a spicy kick
- Freshly sliced heirloom tomatoes with balsamic glaze
Storage and Reheating
Storing pizza with fresh avocado is notoriously tricky because the fruit turns brown and unappealing within hours of exposure to oxygen.
To save leftovers, scrape off the avocado slices before wrapping the pizza slices tightly in foil.
Store them in the fridge.
When you are ready to eat, reheat the pizza in a dry skillet over medium heat or in a 350°F oven until the cheese is melted and the crust is crispy again. Once hot, slice up a fresh avocado to place on top, ensuring you get that perfect hot-and-cold contrast all over again.
Never microwave this pizza, as it will turn the crust into rubber.
Ingredient Substitutes
If you need to make some quick swaps based on what is in your pantry, here are the best tested alternatives:
- Turkey Bacon: You can substitute with crispy prosciutto or traditional pork bacon if preferred.
- Mozzarella: Provolone or Monterey Jack make excellent melty substitutes.
- Pizza Dough: Use a gluten-free crust or flatbread for a quicker, lighter option.
- Avocado: If avocados aren't ripe, a drizzle of store-bought guacamole or avocado crema works in a pinch. </
I hope this pizza brings as much joy to your kitchen table as it does to mine, soggy-crust disasters of the past firmly forgotten. Happy baking, friends!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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