If you've ever been to La Grande Orange in Phoenix, you know the Avocado Festival Pizza is the kind of dish people plan entire visits around. It's fresh, it's bright, it's a little unexpected and it's completely stunning on the table.
Some recipes stick with you not just because of how they taste, but because of where you were when you first fell in love with them. La Grande Orange was one of my favorite places I've ever worked, a funky, one-of-a-kind grocery and café in Phoenix that had a little bit of absolutely everything. Artisan provisions, a serious wine section, fresh-made food, a full restaurant and standards that were genuinely high across the board. It wasn't a place that took shortcuts, and you could taste that in everything that came out of the kitchen.
The Avocado Festival Pizza was one of those cult menu items that regulars came back for again and again, and when working there I completely understood why. It's fresh, bright, a little unexpected, and completely stunning on the table. This homemade version brings all of that energy to your weeknight kitchen using naan as the base, which means you're about 20 minutes away from something that looks and tastes like it came out of a real restaurant. No pizza dough, no fuss, no compromises.
The magic is all in the build: a hot, bubbling cheese base topped with cool, creamy avocado, a handful of fresh basil, and a generous hit of lemon zest right at the end. That contrast is exactly what makes this pizza so addictive. Once you make it, you'll get why LGO has been serving it for years.
Photos from my time at LGO Grocery & Pizzeria in 2014
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Ingredients
You only need a handful of fresh, quality ingredients to pull this off. The naan does the heavy lifting as a crispy, chewy base, and everything else is either pantry-ready or a quick grocery run. Here's what you'll need:
- Naan breads
- Olive oil
- Sargento pizza cheese blend
- Sun-dried tomatoes
- Ripe avocado
- Fresh basil leaves
- Lemon (zested and juiced)
- Olive oil (for finishing)
- Flaky salt
- Black pepper
See recipe card for quantities.
Instructions
Step 1: Preheat the oven
Preheat your oven to 425°F. Place the naan breads on a baking sheet no need to grease it. I used parchment paper for easy clean up!
Step 2: Build the base
Brush each naan generously with olive oil all the way to the edges. This is what gives you those gorgeous, crispy golden edges. Scatter the pizza cheese blend evenly over both naans, then top with the roughly chopped sun-dried tomatoes.
Step 3: Bake
Bake for 8-10 minutes, until the cheese is fully melted and bubbling and the edges of the naan are golden and crisp. Keep an eye on it - ovens vary and naan can go from perfect to overdone quickly. Mine took only 8 min!
Step 4: Top and finish
Pull the pizzas out of the oven and immediately start layering your cold toppings. Fan the sliced avocado over both pizzas. Scatter fresh basil leaves generously over everything. Zest the lemon directly over the top, don't be shy here. Finish with a drizzle of olive oil, a pinch of flaky salt, and a few cracks of black pepper.
Step 5: Slice and serve immediately
This pizza is made to be eaten right away. The contrast of the warm, crispy base against the cool avocado and fresh basil is the whole point. Slice and get it on the table fast!
Variations
Add prosciutto: If you want to get as close to the original LGO version as possible, drape a slice or two of thinly sliced prosciutto over the top right before serving. The salty, savory bite against the avocado is incredible.
Make it spicy: A drizzle of chili crisp or a pinch of red pepper flakes over the finished pizza adds a great kick.
Equipment
- Baking sheet
- Sharp knife and cutting board (for the avocado and basil)
- Lemon zester or microplane
- Cheese grater (if shredding cheese fresh)
Storage
This pizza is best eaten immediately, the avocado will oxidize and the naan will soften as it sits, so it's not a great leftover situation. If you do have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The flavor will still be there but the texture contrast won't be the same. I'd recommend reheating the naan portion in the oven or air fryer and adding fresh avocado and basil on top rather than reheating it all together.
This is not a recipe that freezes well, best to make it fresh every time.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Naan Avocado Festival Pizza (LGO Copycat)
Ingredients
Equipment
Method
- Preheat oven to 425°F. Place naan breads on a baking sheet (you may need two sheets).
- Build the base. Brush each naan with olive oil all the way to the edges. Scatter the pizza cheese blend evenly over all four, then top with the chopped sun-dried tomatoes.
- Bake for 8-10 minutes, until the cheese is bubbling and the naan edges are golden and crisp.
- Top and finish. Remove from the oven. Fan sliced avocado over each pizza. Scatter fresh basil over everything. Zest both lemons generously over the top, then squeeze the juice over as well. Drizzle with finishing olive oil and season with flaky salt and black pepper.
- Serve immediately. Slice and eat right away - the contrast of warm crispy naan and cheese against cool avocado is the whole point.
Notes
- The avocado goes on after baking, never cook it. The contrast of warm and cool is what makes this pizza.
- Don't skip the lemon zest, it's the signature LGO flavor.
- If you want the full original experience, drape a slice or two of prosciutto over the top right before serving.
- Works best eaten immediately. Avocado will oxidize and naan will soften if it sits too long.
