30-Minute Cheesy Avocado Skillet Pizza Bread

by Averie Sunshine on June 13, 2013

This is what you’d get if you crossed cheese bread with avocado.

With pizza.

It’s also vegan, made with whole-wheat flour, and bakes in a skillet with no kneading and no fuss.

The dough comes together in one bowl in minutes, and the bread is ready in 30 minutes. Sold yet?

Last week Gaby invited some San Diego-area bloggers out to lunch to celebrate the release of her new cookbook, Absolutely Avocados.

The recipes are creative and fun, Gaby’s writing is easy-breezy and a joy to read, the photography is stunning, and the book is just wonderful. Two thumbs up.

Reading all those avocado recipes got my wheels turning and I came up with this.

I took advantage of the natural, plant-based healthy fats found in avocado, skipped any butter in the dough, and added just two tablespoons of oil for this big slab ‘ole pizza bread.

Between the seasonings and the cheese, the avocado and sour cream, it’s dense, cheesy, and packed with savory flavor.

Avocado, sour cream, buttermilk, and cheese (use vegan ingredients if desired) keep the bread soft, chewy, and very moist.

It’s so moist that when I placed it on the cooling rack after baking, it released a few tablespoons of water onto the counter. That’s some moist bread. If you’re looking for thin and crispy, dry, light and airy, this isn’t that.

The whole wheat flour adds extra chewiness, texture, and an earthier, nuttier flavor that comes with whole wheat flour.

I love the taste and health benefits of whole wheat flour but it can be tricky to get to rise properly because is has less gluten. However, it’s perfect in dough that it’s okay if it stays flatter and denser, like Whole Wheat Pizza Dough, Honey Whole Wheat Skillet Bread, or this bread.

If you like cheese bread, pizza, or are already an avocado fan, all the bases are covered here.

If you’re not an avocado fan, you’re still in luck because the avocado flavor is hardly noticeable. It adds creaminess, richness, moisture, and softness.

The pizza bread would be great served with a side of guacamole (I ran out of ripe avocados), sour cream, salsa, pico de gallo. And when all else fails, my 6 year old dipped hers in ketchup.

So many bases covered in one recipe. Pizza, bread, cheese, avocado. We were fans.

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This pizza bread is what you'd get if you crossed cheese bread with avocado with pizza. It's made with whole-wheat flour, with no kneading and no fuss, can be kept vegan, and is ready in just 30 minutes. If you can't decide if you want bread or pizza, this moist, soft, dense, cheesy pizza bread is the perfect solution.

Yield: one 10-inch flat round, 8 generous pieces

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

2 medium ripe avocados, mashed (I used Hass)
1 1/4 cups buttermilk*(see vegan tip if don't keep it around)
1/4 cup sour cream or thick Greek yogurt*
2 tablespoons canola or vegetable oil
2 cups shredded cheese (one 8-ounce package), divided*
1 cup whole wheat flour
2 tablespoons all-purpose seasoning blend, or to taste (Mrs. Dash varieties, TJ's 21 Salute, Lawry's Seasoning Salt, grill seasoning, etc.)
2 teaspoons baking soda
pinch salt, optional and to taste (remember buttermilk is salted, cheese has salt, and many seasoning blends contain salt)

*To Keep Vegan - Use vegan buttermilk. Make by combining 1 1/4 cups non-dairy milk (or regular milk if vegan considerations aren't important and you just don't keep buttermilk on hand) with 2 tablespoons white vinegar or lemon juice, let stand for 10 minutes, stir, and use. Use vegan sour cream/yogurt, and vegan cheese to keep recipe vegan.

Preheat oven to 400F. Spray an enameled 10 1/4-inch cast-iron skillet (or skillet that's 10 to 12 inches in diameter) with cooking spray, grease a seasoned cast iron skillet, or prepare an oven-safe skillet; set aside. Bread could likely be made in a sprayed 9-by-13-inch pan although I haven't tested it.In a large mixing bowl, combine first four ingredients and whisk to combine.Add about 6 ounces of cheese and fold to incorporate.Add the remaining ingredients and fold to incorporate. Batter will be lumpy, bumpy, thick, and not at all smooth; don't overmix and don't try to make it smooth.Turn dough out into skillet. Bake at 400F for 15 minutes.Remove skillet from oven, and evenly sprinkle the remaining cheese over the top.Lower oven temperature to 350F, return skillet to oven, and bake for 15 minutes, or bread is cooked through and cheese is golden.Optionally, place skillet under the broiler for 1 to 2 minutes in order to brown the cheese more. Be very, very careful if you use the broiler so you don't burn it. It can burn in the span of 1 minute; stand right there and watch it the entire time. I keep the oven door ajar.With a large spatula, slide or nudge bread out of skillet and onto a wire rack to cool. Don't keep it in the skillet because it will continue to cook from the carryover heat. Slice and serve after it's sufficiently cooled. Serve plain, with guacamole, salsa, sour cream, or your favorite dip. Bread will keep airtight for up to 4 days or in the freezer for up to 3 months.

Adapted from 30-Minute Honey Whole Wheat Skillet Bread

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

30-Minute Honey Whole Wheat Skillet Bread – Fast and so easy to make, you’ll think you left something out

Copycat recipe for Outback Steakhouse Wheat Bread (vegan) – Based Outback’s hearty, wheaty bread, and is ever-so-slightly infused with subtle hints of molasses and honey. Serve with honey butter for even more authenticity

One Hour Whole Wheat Pizza Dough (vegan) – Homemade pizza dough in 1 hour so there’s never an excuse not to make pizza. Free yourself from storebought pizza dough and make your own in an hour and it’s healthier because it’s wheat

Soft Buttery One Hour Pretzels (vegan) – Just like the soft and fluffy pretzels you can buy at the mall, but now you don’t need the mall. In just 1 hour, they’re ready from start to finish and you can customize the dough, toppings, and dip and pretend you have your own pretzel shop at home

Vanilla Avocado Banana Ice Cream (Raw, Vegan, GF)

Cheater’s Guacamole (Raw, Vegan, GF) – 3 minute recipe.  No veggie, onion, or garlic chopping required

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries (with a vegan option) – This was one of the most popular recipes on my site in 2012, thanks to Pinterest

Thanks for the entries in the $500 Amazon Gift Card Giveaway

How do you enjoy avocados?

What do you like to make in your skillet?

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Butternut and Black Bean Enchilada Skillet

After having my third baby last summer, I’m beginning to understand the desperation I sometimes hear from moms who want fast, easy meals. Because I love to cook, spending 15 minutes chopping vegetables isn’t a big deal to me, but it is if I have a baby crying at my feet (or strapped to my chest), and two other small children begging for snacks and/or tormenting each other. 

I can’t imagine what that’s like for someone who dislikes being in the kitchen. What a frightening thought.

For that reason, finding meals like this easy and fairly quick Butternut and Black Bean Enchilada Skillet really make my day. (And days down the road when I’m ready to pick up the phone and order pizza.) Let’s all give TK member Monique a great, big virtual hug for adding to our weeknight repertoire!

Here’s what you need: butternut squash, black beans, enchilada sauce, grated cheese, a jalapeno, some corn tortillas (I used a wheat-corn blend), an onion, cumin, chili powder, garlic cloves, and heat-safe oil (like coconut or grapeseed oil).

First, dice the onion.

Chop the garlic and half the jalapeno. (Save the rest for later!)

Pour the oil into a large, oven-proof skillet and bring to medium-high heat.

Throw in the chopped onion, garlic, and jalapeno.

Saute for 3-4 minutes until the onion becomes soft and translucent.

Add that gorgeous squash. You can find butternut squash pre-diced, which isn’t a bad idea, considering the manual labor it takes to peel and chop one. 

Add the chili powder and cumin, as well as a few generous pinches of salt and black pepper.

At this point, you’re supposed to cook it for 8-10 minutes until the squash is fork-tender. I may have diced my squash too large because after 4-5 minutes, it was still rock-hard. 

Here’s where some improvisation may be handy. If this also happens to you, add the enchilada sauce, cover the pan, and bring the temperature down to medium-low. Add a little water if too much evaporates. The squash will cook perfectly without sticking to the pan or burning before the center is cooked!

While the squash is simmering away, cut the tortillas into strips. I used a wheat-corn blend, which were slightly thicker than regular corn tortillas. I only used 6, but I will reduce the number even more when I make this again. 

Add the tortillas and beans to the skillet. Oh, and most of the cheese!

Stir it up, and cook it for a couple more minute until the tortillas get softer and everything is combined well. Taste, and season with salt and pepper if necessary. Sprinkle the remaining cheese over top, and stick it under the broiler for a few minutes.

Sprinkle some freshly chopped cilantro on top, and dig in!

We loved this with homemade guacamole, sour cream, and some lime wedges. (Most things in my life can be improved with those three things…)

Thank you Monique! Please check out Monique’s quickly growing TK Recipe Box as well as her beautiful blog, Ambitious Kitchen. You’ll find the complete recipe and instructions below.

Put a spin on Mexican night with this healthy, vegetarian skillet dish. Ready in 30 minutes!

Heat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.

Turn your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. Remove from heat and serve immediately.

Serve with sour cream, cilantro, guacamole, or hot sauce!

2 teaspoons Olive Oil1  Medium Yellow Onion, Diced3 cloves Garlic, Minced½  Jalapeno, Seeded And Diced3 cups 1/2 Inch Diced, Peeled Butternut Squash1 teaspoon Cumin1 teaspoon Chili PowderSalt And Pepper To Season1 can (15 Ounce) Can Black Beans, Rinsed And Drained8  Yellow Corn Tortillas (taco Size), Cut Into Thick Strips1 can (15 Ounce Can) Red Enchilada Sauce1 cup Reduced-fat Colby Jack Or Mexican Cheese, DividedCilantro And Low Fat Sour Cream, For Serving

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

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Savory Sight: Sriracha-Lime Chicken Skillet

The phrase "chicken skillet" sounds good, but Running to the Kitchen's combination of sriracha and lime really makes our heads turn.

A spicy, easy, one-pan chicken dinner. 

For the recipe, check out her blog, and then be sure to share your food photos in the YumSugar Community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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