Avocado + Heat = Bad Times

Inspired by a visit to California Kitchen Pizza, I thought I would try using some of the ingredients they use in their pizzas. I didn't have any Peking duck nor barbeque chicken handy, but I did have some avocados. I recall seeing a Nacho/Mexican pizza which consisted of avocados, salsa and sour cream on their menu. I didn't try it, but remembering a friend enjoying it.

I played it safe and only used avocado on half of the pizza. It was a good thing because this was my worst experiment ever. I think something happened to the avocado when you add heat to it, because it tasted terrible. It was like it sped up the ripening process. After spending 20 minutes at 425 F in the oven, the avocado went from slightly under ripe to ripe to overly ripe to so overly ripe it began rotting. It was the first time my own cooking almost made me vomit. I recommend not trying it.

Thinking back to CKP, they probably added the avocado, salsa and sour cream after the crust was in the oven. I might try it again when I am able to block the horrible experience from my memory.