Avocado Toast Pizza

Avocado toast pizza > avocado toast.

Cara Nicoletti

Photo by Farideh Sadeghin

Servings: 8
Prep: 15 minutes
Total: 25 minutes


1 watermelon radish
1 large leftover pizza, cold
1/3 cup crumbled feta
1/4 cup pomegranate seeds
1 tablespoon nigella seeds
1 tablespoon toasted sunflower seeds
3 Persian cucumbers, thinly sliced
1 ripe avocado, halved, pitted, and thinly sliced
poached eggs, to serve
kosher salt and freshly ground black pepper, to taste
herb leaves, to garnish (such as mint, parsley, and micro herbs)


1. Trim and thinly slice your watermelon radish. Soak in a bowl of ice water for about 15 minutes (this will help get it nice and crispy/crunchy!).

2. You can reheat your pizza in a 300°F oven for about 15 minutes or so, or you can enjoy it cold. Your choice. Basically, you’re just topping the pizza with all the goodies. Drain your radishes and throw them on, then throw on some feta, pomegranate seeds, nigella seeds, sunflower seeds, cucumber and avocado slices, and poached eggs. Season with salt and pepper and throw on some herbs to make it even prettier. Enjoy!