California Pizza

This is pure 1980s California on a pizza crust. Melted cheddar and sliced black olives go on before baking, then fresh avocado, alfalfa sprouts, sour cream, and crumbled bacon pile on after. Hot base, cool toppings.

The no-sauce approach is intentional. Cheddar and olives bake directly on the shell, creating a crispy, cheesy base without the moisture that tomato sauce adds. Ten minutes at high heat is all it takes to get bubbly, golden cheese with slightly charred olive edges.

Sliced avocado goes on the moment the pizza comes out of the oven. The residual heat softens it just enough to get creamy without turning brown. Alfalfa sprouts scattered over the top add a fresh, grassy crunch that you’d never get from a traditional pizza topping.

Sour cream and crumbled bacon are the finishing touches. Dollop the sour cream in spoonfuls rather than spreading it. You want cool, tangy pockets against the hot cheese, not a uniform layer. The bacon adds salty crunch that ties the whole California-meets-diner thing together.

Pro Tips

• Use a pre-baked pizza shell for the crispiest result. Fresh dough needs more time and the simple toppings don’t need a long bake.
• Slice the avocado right before topping. Even a few minutes of air exposure starts the browning process.
• Serve immediately. The sprouts wilt, the avocado browns, and the sour cream melts if this sits. It’s a serve-it-now kind of pizza.

Variations

• Turkey bacon swap: Use turkey bacon for a lighter version that still delivers the salty crunch.
• Pepper jack upgrade: Replace cheddar with pepper jack cheese for a spicy kick under those cool toppings.
• Vegetarian: Skip the bacon and add diced tomatoes and a squeeze of lime juice over the top instead.