Three Way Almond Pizza August 2010

August 30, 2010

2 Min Read

Source:

Yield: 1 to 2

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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