Steps

1. Make a cut all the way around the avocado with a knife, twist it open into two halves, and remove the pit.
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2. Scoop out the avocado flesh neatly from the skin using a silicone spoon. Keep the skin. [Pro Tip!] Using a silicone spoon allows you to cleanly remove the flesh without leaving any behind in the skin.
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3. Finely chop the removed avocado.
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4. Place the finely chopped avocado into a bowl.
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5. Julienne the 40-50g bacon, then cut into cubes.
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6. Add the cubed bacon to the bowl.
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7. Add 25g mayonnaise, 4 dashes MSG(Ajinomoto) (MSG), and 1/4 tsp salt to the bowl. [Pro Tip!] For cooking, mayonnaise with a mild acidity, like Pure Select Mayonnaise, is recommended. Adjust the saltiness to your preference.
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8. Also add 5 dashes garlic powder and black pepper to taste to the bowl. [Pro Tip!] Garlic powder has a milder aroma than fresh garlic, preserving the overall balance of the dish.
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9. Mix all ingredients well and spoon the mixture back into the avocado skins.
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10. Line a baking tray with aluminum foil, spread some salt, and slightly moisten it to stabilize the avocado skins. [Pro Tip!] This technique of fixing unstable items with moistened salt is useful when baking.
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11. Generously top with pizza cheese to taste, pressing it down gently so as not to crush the filling. [Pro Tip!] Pressing the cheese ensures it spreads neatly over the entire surface. Approximately 30-35g per avocado half is a good guide.
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12. Place in a preheated oven toaster at 250°C and bake for about 10 to 15 minutes, until the cheese is melted and browned, and the inside is heated through.
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13. Once baked, remove from the aluminum foil and garnish with parsley or grated cheese, if desired, to complete.
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14. For a flavor variation, a small drizzle of Majisco will enhance the balance of umami and acidity, making it even more delicious.
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