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Necessary Purveyor’s Avocado Pizza

Necessary Purveyor’s Avocado Pizza

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The avocado pizza from Necessary Purveyor at Miami Beach’s Lincoln Eatery food hall is not your typical pizza. The delicacy, created by chef and owner Tyler Dabestani, is crafted on a whole-wheat pizza crust with red beet hummus as the sauce and topped with cilantro, quinoa tabouli, avocado, jalapeño and daikon sprouts. “The recipe is based off of fresh foods found in the American South, as we find our menu inspiration from the time that I’ve spent in the Carolinas,” Dabestani says. It is one of the Lincoln Eatery’s best-selling items, not to mention the most Insta-worthy! 723 N. Lincoln Lane, Miami Beach;

Serves 1-2

1 (5 oz) whole wheat or cauliflower pizza crust
1½ cup red beet hummus spread (grated beets, tahini, chickpeas, olive oil)
1 head cilantro
7 grams quinoa tabouli mix
3 whole avocados
3 grams jalapeño or 1 whole jalapeño
2 grams daikon sprouts
½ tbsp Himalayan sea salt
½ tbsp black pepper
½ tbsp chili flakes
1 tbsp extra-virgin olive oil
1 whole lemon

Start by putting the crust in the oven for 1-2 minutes at 375 F or until the crust is golden. Begin to spread red beet hummus evenly around the crust. (Recommended to make the red beet hummus spread beforehand by shredding 2-3 farm beets in a blender, 15.5 oz of chickpeas, 2 tbsp tahini and a dash of salt and pepper to your liking.)

Slice 3 avocados thinly and begin to layer and spread around the pizza. Slice the pizza into 8 segments after you layer with avocados so that they remain evenly on the pizza. Spread chopped cilantro around the pizza. Slice thinly and spread jalapeños evenly around the pizza. Spread the quinoa and tabouli blend around the cilantro in the interior of the pizza, allowing each guest to spread at their discretion. Drop daikon sprouts around the pizza evenly. Garnish with microgreens. Squeeze a whole lemon around the pizza. Add salt, pepper and chili flakes at your discretion. Drizzle olive oil.