Turkey Nacho Pizza

For the pizza:

1. Place your pizza stone on the lowest rack of your oven. Set the oven as high as it will go (mine will go to 550 F) and heat the stone in the oven for at least 30 minutes before cooking your pizza. (If using a baking sheet instead of a stone, heat the oven, as directed, but don’t add the baking sheet until you are ready to cook your pizza.)
2. Make the turkey: Preheat a large skillet, set over medium high heat, until warm. Add enough olive oil to thinly coat the bottom of the pan. When the oil is warm, season the ground meat (I used turkey, but you can use beef or pork) with salt and pepper. Cook over medium high heat, stirring occasionally, until the meat is no longer pink. Remove from heat and set aside.
3. On a floured pizza peel or a large piece of parchment paper dusted with flour, roll out your pizza dough until it is round and about 1/2″ thick. (Tip: let your dough sit out for a few hours before trying to work with it. Cold dough will just spring back as you stretch it.) Spread 1 cup of the tex-mex pizza sauce across the dough in an even layer, leaving about 1″ between the edge of the sauce and the edge of the pizza. Spread cheese in an even layer across the top. Sprinkle black beans, yellow onions, jalapenos, and tomatoes over the top.
4. Carefully transfer the pizza to the hot pizza stone. (Leave in the oven and bring the pizza to the stone. Tip: if you don’t have a pizza peel to transfer your creation to the oven, you can use the back of a cookie sheet instead. Just build your pizza on a piece of parchment paper on top of an inverted cookie sheet and VERY CAREFULLY slide the pizza and the parchment onto the hot pizza stone.) Bake 12-15 minutes, or until dough is cooked all the way through and charred in spots and cheese is melted and just beginning to brown. Then remove the pizza stone/pan from the oven.
5. Top the cooked pizza with the scallions, the cilantro, and dollops of the avocado puree. Allow pizza to cool slightly before serving.

For the Tex-Mex Pizza Sauce:

1. Heat a small saucepan over medium high heat. When pan is warm, add olive oil. Allow the oil to heat and then add the garlic. Cook until the garlic is browned on all sides, but not burned, stirring occasionally.
2. Add diced onions and a pinch of kosher salt and reduce heat to medium. Cook until the onions are softened, but do not allow the onions to take on color.
3. Add the oregano, cumin, and chili powder and return the heat to medium high. Fry the spices for 3 minutes and then add crushed tomatoes. Bring the mixture to a boil and then reduce the heat so the mixture is at a bare simmer. Cook for 15 minutes.
4. Add kosher salt and taste. If the sauce tastes bland, add more salt. When you are happy with the seasonings, add the fresh cilantro and remove the sauce from the heat.

For the avocado puree:

1. Cut your avocado in half and remove the pit. Score each half, first lengthwise and then crosswise, so you have created a 1/4″ grid pattern on each avocado half. Use a spoon to scoop out the pieces into a small bowl.
2. Add the lemon juice, salt, and hot sauce to the avocados and stir until smooth and nearly lump-free. Taste and add more seasoning, as needed. The avocado puree should be very bright and balanced, but not too spicy.