Mini Avocado Pizzas
By Holy Moly Dips
Published on 24 April 2022
Like you need an excuse to eat more avocado… But just
in case, get your summer off to a flier with these super tasty, super light and
amazingly delicious mini avocado pizzas. Heavenly salvation in avocado form.Time and servings
40 minsTotal time
2Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 6 small of pitas
- 1 dash of sour cream, to serve
- 1 whole of holy moly spicy guacamole pack, (or Holy Moly Original)
- 1 sprig of coriander, to serve
- 1 handful of pickled onion, optional
- 1 dash of nutritional yeast, optional
- 2 handfuls of kale, washed
- 1 clove of garlic, Finely diced
- 1 tbsp of olive oil, plus another half tbspn for the roasted chickpeas
- 1 can of chickpeas
- 1 dash of salt
- 1 dash of pepper
- 0.5 tbsp of smoked paprika
Method
Step 1
Roasted Chickpeas: Preheat the oven to 160C.Step 2
Rinse the chickpeas with water and place them on a baking sheet.Step 3
Add salt, pepper, smoked paprika and olive oil and mix until all the chickpeas are coated.Step 4
Place it in the oven and bake for 25 minutes, shaking them once in a while to make sure every chickpea is crispy.Step 5
Once ready, take it out and let it cool to room temperature.Step 6
Garlic Kale: Place a frying pan on the hob and add a teaspoon of olive oil.Step 7
Wash and de-stem the kale and add to the pan. Season with salt, pepper and add the smashed garlic.Step 8
Cook on medium heat until the kale wilts a little, then set aside.Step 9
To assemble: Warm each pita in the toaster or in a dry frying pan.Step 10
Place a tablespoon of Holy Moly Spicy Guacamole on each pita and spread evenly.Step 11
Place the garlic kale and roasted chickpeas on all them, divided evenly.Step 12
For extra flavor, top with pickled onions, nutritional yeast, coriander and vegan sour cream.