Three Way Almond Pizza
34 ounces bread flour
1 cup Mandelin Blanched Slivered Almonds
2 ounces salt
2 ounces yeast
52 ounces water, warm
6 ounces olive oil
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)
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.
Makes about 15 mini pizzas.
Almond Board of California