Grasshopper Taco Pizza with Avocado Crema
Grasshopper Taco Pizza with Avocado Crema
Ingredients
For the Pizza Crust
- 1 pre-made pizza crust, 12-inch
- 1 tablespoon olive oil
For the Spiced Grasshopper Topping
- 1/2 cup dried grasshoppers, toasted
- 1 tablespoon olive oil
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Avocado Crema
- 2 avocados, ripe
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup cilantro, fresh, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For Assembly and Garnish
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup cherry tomatoes, halved
- 1 jalapeño, thinly sliced, seeds removed for less heat
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup cotija cheese, crumbled, for garnish
Instructions
- 1
Preheat your oven to 400°F. If using a pizza stone, place it in the oven to preheat thoroughly.
⏱️ 5 min•🌡️ 400
- 2
Prepare the Spiced Grasshopper Topping: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely diced red onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 3
Stir in the toasted dried grasshoppers, chili powder, cumin, and smoked paprika. Cook for 2 to 3 minutes, stirring occasionally, allowing the spices to coat the grasshoppers. Remove from heat and stir in 1 tablespoon of lime juice, salt, and black pepper. Set aside.
⏱️ 5 min
- 4
Prepare the Avocado Crema: In a food processor or blender, combine the ripe avocados, sour cream, 2 tablespoons of lime juice, fresh cilantro, garlic powder, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 5
Assemble the Pizza: Lightly brush the pre-made pizza crust with 1 tablespoon of olive oil. Sprinkle an even layer of shredded Monterey Jack cheese over the crust.
⏱️ 3 min
- 6
Evenly spread the spiced grasshopper mixture over the cheese. Arrange the halved cherry tomatoes and thinly sliced jalapeño over the topping.
⏱️ 3 min
- 7
Bake the Pizza: Carefully transfer the pizza to the preheated oven or pizza stone. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 400
- 8
Finish and Serve: Remove the pizza from the oven. Drizzle generously with the prepared avocado crema. Garnish with fresh chopped cilantro and crumbled cotija cheese. Slice and serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Grasshopper Taco Pizza with Avocado Crema
Ingredients
For the Pizza Crust
- 1 pre-made pizza crust, 12-inch
- 1 tablespoon olive oil
For the Spiced Grasshopper Topping
- 1/2 cup dried grasshoppers, toasted
- 1 tablespoon olive oil
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Avocado Crema
- 2 avocados, ripe
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup cilantro, fresh, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
For Assembly and Garnish
- 1 1/2 cups Monterey Jack cheese, shredded
- 1/2 cup cherry tomatoes, halved
- 1 jalapeño, thinly sliced, seeds removed for less heat
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup cotija cheese, crumbled, for garnish
Instructions
- 1
Preheat your oven to 400°F. If using a pizza stone, place it in the oven to preheat thoroughly.
⏱️ 5 min•🌡️ 400 - 2
Prepare the Spiced Grasshopper Topping: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely diced red onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 3
Stir in the toasted dried grasshoppers, chili powder, cumin, and smoked paprika. Cook for 2 to 3 minutes, stirring occasionally, allowing the spices to coat the grasshoppers. Remove from heat and stir in 1 tablespoon of lime juice, salt, and black pepper. Set aside.
⏱️ 5 min - 4
Prepare the Avocado Crema: In a food processor or blender, combine the ripe avocados, sour cream, 2 tablespoons of lime juice, fresh cilantro, garlic powder, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 5
Assemble the Pizza: Lightly brush the pre-made pizza crust with 1 tablespoon of olive oil. Sprinkle an even layer of shredded Monterey Jack cheese over the crust.
⏱️ 3 min - 6
Evenly spread the spiced grasshopper mixture over the cheese. Arrange the halved cherry tomatoes and thinly sliced jalapeño over the topping.
⏱️ 3 min - 7
Bake the Pizza: Carefully transfer the pizza to the preheated oven or pizza stone. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 400 - 8
Finish and Serve: Remove the pizza from the oven. Drizzle generously with the prepared avocado crema. Garnish with fresh chopped cilantro and crumbled cotija cheese. Slice and serve immediately.
⏱️ 4 min