Three Way Almond Pizza
Rated 5.0 stars by 1 users
Ingredients
Pizza dough:
-
34 ounces bread flour
-
4 ounces Mandelin Blanched Almond Flour or Natural Almond Flour
-
1 cup Mandelin Blanched Slivered Almonds
-
2 ounces salt
-
2 ounces yeast
-
52 ounces water, warm
-
6 ounces olive oil
Toppings:
-
Béchamel sauce (use a standard recipe)
-
Roasted and shredded chicken
-
Fresh baby spinach, sautéed lightly in olive oil with garlic, and seasoned to taste with salt and pepper
-
Mandelin Blanched Slivered Almonds
-
Shredded fontina and mozzarella (use equal parts)
Directions
For the dough:
Combine flour, almond flour and salt into a medium-sized bowl.
In a small bowl, dissolve yeast in 1/4 cup of warm water.
Add the yeast/water mixture and the oil to the flour and salt. Mix, adding warm water (100ºF) as needed, until the mixture forms a soft dough. Develop for about 10 minutes or until a ball of smooth, elastic dough is formed. Place into a greased bowl and cover with a towel or plastic wrap. Let rise for about 45 minutes, or until doubled in size.
Meanwhile, prepare sheet pans by lining with parchment paper, sprinkling with 3-inch circles of sliced almonds, and spraying almonds lightly with water.
Punch down dough and knead briefly. Portion into 3 oz dough balls for individual pizzas. Press out to desired thinness and create an edge. Place portions on prepared sheet pans, each portion over a circle of almonds. Press down so almonds will adhere to dough.
Apply toppings. Bake in 475ºF oven.
Recipe Note
Makes about 15 mini pizzas.
Almond Board of California