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Three Way Almond Pizza

Three Way Almond Pizza

Three Way Almond Pizza



Almond Board of California

Source:
Almond Board of California

Source: Almond Board of California

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Yield: 1 to 2

Ingredients & Directions

Yeast Pizza Dough:
34 oz.
4 oz.
2 oz.
52 oz.
6 oz.
 


Bread flour
Almond flour
Salt
Yeast
Water, warm
Olive oil



Yeast Pizza 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.

Finish with toppings:
  • Béchamel sauce (use a standard recipe)
  • Roasted and shredded chicken (use a standard recipe)
  • Fresh baby spinach, sautéed lightly in olive oil with garlic, and seasoned to taste with salt and pepper
  • Slivered almonds
  • Shredded fontina and mozzarella (use equal parts)
  • Bake in 475ºF oven. Recipe makes about 15 mini pizzas. These tasting portions will serve 1 to 2.

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