Guaca-Tony is an Italian guacamole made with basil, garlic, avocado, red onions, and tomato. Instead of chips, super thin pizza crust strips are used. A knock-off from one of our favorite restaurant appetizers in Arizona.
I’m from Arizona and whenever I visit we plan everything around eating at our favorite food spots. There’s Tia Rosa’s, Bahama Bucks, Nielson’s Frozen Custard, In-n-Out, and of course, Oregano’s. Everything at Oregano’s is amazing but we always start off with their famous Guaca-Tony and end with a pizzookie. Their Guaca-Tony is an Italian version of guacamole served with the thinnest pizza crust you can imagine for dipping. I tried to replicate it and I believe it’s as close as it gets.
Start with 4 ripe avocados, red onion, fresh basil, tomato, garlic, and some lemon juice. Add salt and pepper to taste. I’m so guilty of under-salting. Salt adds flavor so add a little at a time until it tastes right. Mash up your avocados – leave some chunks, toss in the add-ins and store in the fridge until ready to serve.Now for the Pizza Chips. You can totally use store bought dough if you want but it’s just as easy to make your own. The key to Pizza Chips is to make the dough as thin as possible. After 3 attempts, I finally figured out the perfect amount. It’s 1/4 of this recipe. You can do the math yourself and only make one batch but I’m thinking you definitely want more than one batch of Pizza Chips with all that guac. Trust me. We run out of Pizza Chips when we’re at Oregano’s too. After the dough has had a chance to rise, roll out 1/4 of the dough as thin as possible. I didn’t even need any flour for the surface but you can add some if needed. Now here’s the trick to the crispiest crust ever. Pour enough olive oil to coat the whole bottom of the pan. Then place your dough on top and sprinkle with garlic salt and a few Italian seasonings if you want. Bake for 5 minutes and then sprinkle fresh shredded Parmesan on top and bake another 5 minutes. Then you’ll get crust that looks like this. Except for these are way to thick.
These are my reject (and super tasty) versions. Bam! There it is. Gorgeous. You can make the Pizza Chips ahead of time and just warm them in the oven when you’re ready to serve.
Guaca-Tony with Pizza Chips
- 4 ripe avocados
- 1/4 cup finely diced red onion
- 1 small tomato, seeded and diced
- 1 teaspoon minced garlic
- 2 Tablespoons basil, chopped
- 1 Tablespoon lemon juice
- salt and pepper to taste
Pizza Chips Dough: (makes enough dough for 4 batches)
- 1 tablespoon yeast
- 1 3/4 cups warm water
- 4 1/2 cups flour
- 1 teaspoon salt
- 1/4 olive oil, (additional for oiling the pan)
Pizza Chips Topping:
- garlic salt
- Italian seasonings
- 1/2 cup shredded Parmesan cheese
- For the Guaca-Tony: Remove the pit and scoop out the flesh of the avocados with a spoon.
- Place in a bowl and mash with a fork. I like to leave mine a little chunky. Mix in the rest of the ingredients. Season with salt and pepper to taste.
- Store in the fridge covered with plastic wrap touching the surface so it doesn't turn brown.
- For the Pizza Chips: Dissolve the yeast in warm water.
- Add the flour, dissolved yeast, salt, and olive oil to a stand mixer with the dough hook attachment and knead on medium until dough is combines and pulls away from the bowl.
- Cover dough and let rest and rise for about 30-60 minutes or until doubled in size.
- Preheat oven to 425 degrees.
- Roll out 1/4 of the pizza dough on a slightly floured surface into a circle as thin as possible. Save the rest of the dough for more pizza chips or freeze for later use.
- Pour olive oil onto the pizza pan until well covered (about 3 tablespoons or so). Place rolled out dough on top of the oiled pan. Brush additional olive oil on top and sprinkle with garlic salt.
- Bake for 5 minutes. Remove from oven, sprinkle Parmesan cheese on top and bake for 5 more minutes or until golden brown.
- Cut into small slices and serve with Guaca-Tony. You can make the Pizza Chips ahead of time and pop them in the oven for a couple of minutes to get warm right before serving.
The last part of when to put the cheese on tHE GUACA TONY Pizza is not listed on the print out of the recipe. You have it on the blog.
YUMMMMM!!!!!!!!!!!! I’ve been dipping pita bread or just plain tortillas into guac when I’m out of chips but this blows those outta the water. Genius!
Oh my word! Yummy for my tummy!
WHERE IN ARIZONA? I HAVE FRIENDS IN SEVERAL PLACES. LOVE TO SEND THEM TO OREGANO’S.
I WILL BE MAKING THIS AS SOON AS I GET THE AVOCADOS.
THANK YOU SO MUCH
It’s on Gilbert and Baseline. So good!
OH my gosh! This is insane. Italian-Mexican has to be the best mashup ever. And I totally get the restaurant plans. Someday i swear I’m going to go on a trip to Europe based entirely on where I’m going to eat.