Ozvacado Toast Inspired by Wicked

What’s Up, Hungry People

With our return to Oz imminent (and For Good!), I went back to the only place you can step into Oz without following the Yellow Brick Road: Universal Studios.

A little while ago, I stopped by Universal Studios Orlando during their Wicked pop-up, packed with costumes and props from the film. As someone who grew up singing every note of Defying Gravity in the passenger seat of my best friends’ car and went to see it on Broadway in real life – seeing these pieces in person felt unreal.

My favorite moment – aside from standing inches away from the Silver (NOT Ruby!) Slippers – was trying the themed snacks outside the display. The Ozvacado Toast surprised me in the best way. It was bright, bold, and honestly one of the tastiest bites we had that entire trip.

So when we got home, I made it my mission to recreate this very green breakfast for myself – all while channeling my inner Elphaba to do it.

Why Make Ozvacado Toast at Home?

Recreating this dish brings a bit of Oz-inspired fun into your kitchen without being complicated or over the top. The park version had a bright, fresh flavor that stuck with me long after the trip, and making it at home means you get all those same colors and textures any time you want. The black sourdough adds a dramatic look, the toppings add plenty of freshness, and altogether it makes a breakfast that feels a little special without much extra effort.

A Quick Wicked Rundown

Inspired by Gregory Maguire’s novel and the long-running Broadway hit, Wicked follows Elphaba and Glinda long before Dorothy drops in. It’s a story about friendship, power, and how someone becomes “wicked” through the eyes of others. The movie takes those themes and fills them with huge musical moments, larger-than-life visuals – and plenty of Oz.

Here’s What You Need

Follow me to Emerald City! To make our Ozvacado Toast, we’ll need to gather our ingredients along the way.

For the Black Sourdough

• Sourdough starter: gives the loaf its rise and tangy depth.
• Water: brings the dough together and hydrates the flour.
• Flour: forms the structure and crumb of the bread.
• Fine salt: balances the flavor and strengthens the dough.
• Black food dye: creates the dark color that gives the toast its Wicked look.
• Dutch oven: traps steam during baking so the loaf can fully expand.
• Banneton: helps the shaped dough hold its form during the final rest.
• Gloves: keep the dye off your hands during folds and shaping.

For the Pickled Red Onions

• Red onion: adds sharpness and crunch.
• White vinegar: gives the onions their briny edge.
• Sugar: rounds out the acidity so the onions aren’t too sharp.
• Water: lightens the pickling liquid and helps everything blend.
• Jar: keeps the onions submerged as they soak.

For the Ozvacado Toast

• Avocado: brings the smooth, rich base that ties the toppings together.
• Red pepper pearls: add sweetness and a little pop of color.
• Goat cheese or feta: adds a creamy, tangy finish.

Let’s Cook

Begin by mixing the sourdough starter, flour, salt, and the dyed water. Let the dough rest for about an hour. It’ll feel sticky at first, but that’s normal.

Give the dough four rounds of gentle stretch-and-folds, spaced about twenty to thirty minutes apart. Shape it, let it rest on the counter, shape it again, and set it in a banneton. Then it goes into the fridge for an overnight chill.

Preheat your oven with a Dutch oven inside. While it heats, pop the dough into the freezer for a short chill so it’s easier to score. Turn it out onto a sling, give it a simple hat-shaped score, and place it into the hot Dutch oven. Bake according to the recipe steps until the loaf rises and darkens.

A Touch of Glinda Pink

To make the pickled onions, warm the vinegar, water, and sugar until the sugar dissolves. Pour it over the sliced red onion and let it soak for a day.

Bringing It All Together

Toast slices of the black sourdough, mash the avocado, and pile on the toppings – pickled onions, those tiny red peppers, and a sprinkle of goat cheese. That’s your Ozvacado Toast, ready to enjoy before you head back down the Yellow Brick Road!

FAQs

• Does the bread taste different with the dye? Nope! the dye only changes the color. You can dye it green or leave out the dye entirely.
• Can I use store-bought bread? Yes. A sturdy loaf like sourdough or country bread works well if you’re short on time. But this is a sourdouh bread recipe, so like… what are you doing here?
• Do I need a Dutch oven? It gives the best rise, but a baking sheet covered with a large metal bowl can work in a pinch.
• How long do the pickled onions last? Up to two weeks in the fridge.
• Can I prep anything ahead? The onions can be made days in advance, and the sourdough dough can rest in the fridge for up to 48 hours.

Tips & Tricks

• A short freezer chill makes scoring the dough much easier.
• Let the loaf cool fully before slicing so the crumb sets.
• Use a ripe avocado for the smoothest spread.
• Keep the pepper pearls and cheese light so the colors stay clear and bright.
• Leftover bread slices freeze well – toast straight from the freezer when you’re ready to make another round.

This Ozvacado Toast brings a little Oz magic into an everyday breakfast, from the dramatic black sourdough to the bright toppings that give it that unmistakable pop. It’s a fun nod to the parks, the musical, and the movie all at once – and an easy way to bring a bit of that energy home. If you whip up a slice, tag me so I can see your trip down the Yellow Brick Road, one toast at a time.

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