Grilled Pizzas with Tomato, Avocado, and Pepper Jack Cheese

• 1/2 medium red onion, finely chopped
• 1 pint cherry or grape tomatoes, quartered
• 2 avocados, preferably Hass, pitted and coarsely chopped
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1/3 cup fresh lime juice (about 3 limes), plus lime wedges for serving (optional)
• Coarse salt and freshly ground pepper
• Cornmeal Pizza Dough (page 209)
• 4 ounces coarsely grated pepper Jack cheese (about 1 1/3 cups)
• Sour cream, for garnish (optional)

1. Toss the onion, tomatoes, and avocados with oil and lime juice in a medium bowl.
2. Season with salt and pepper; set aside.
3. Heat a grill until medium-hot.
4. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes.
5. Quickly brush the top with oil; flip the crust.
6. Top with a layer of cheese.
7. Grill until melted and the crust is cooked through, 3 to 5 minutes more.
8. Slide the pizza with a large spatula onto a cutting board.
9. Season with salt and pepper.
10. Top with avocado mixture.
11. Dot with sour cream and serve with limes, if desired.
12. Repeat to make more pizzas.

red onion, cherry, avocados, extravirgin olive oil, lime juice, salt, cornmeal pizza dough, pepper, sour cream

Taken from www.epicurious.com/recipes/food/views/grilled-pizzas-with-tomato-avocado-and-pepper-jack-cheese-392491 (may not work)