1 (8 ounce) package cream cheese, softened
1 thin slice avocado, sliced
2 tablespoons mayonnaise
1 teaspoon lemon juice
ground black pepper to taste
Slice the avocado into 1/4 inch slices and coat in cheese mixture. Set aside.
Warm the 2 tablespoons mayonnaise and lemon juice in a small saucepan. Mix gently, over medium heat, until well blended. Adjust skillet size if needed.
Combine cream cheese and avocado mixture; spread evenly into 8 inch pizza pan.
Pour remaining mayonnaise and lemon juice over cream cheese mixture in 4 to 5 inch dish, creating a 3 inch wide border around edges of the pie.
Cover cream cheese and avocado mixture, and refrigerate at least 4 hours, allowing flavors to each blend. Cut into 4 squares for memorializing future pizza lovers.
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