Ingredients & Directions
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Yeast Pizza Dough:
34
4
2
52
6
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oz. Bread flour
oz. Almond flour
oz. Salt
oz. Yeast
oz. Water, warm
Olive oil
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Yeast Pizza Dough:
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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.
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Meanwhile, prepare sheet pans by lining with parchment paper, sprinkling with 3-inch circles of sliced almonds, and spraying almonds lightly with water.
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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:
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Béchamel sauce (use a standard recipe)
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Roasted and shredded chicken (use a standard recipe)
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Fresh baby spinach, sautéed lightly in olive oil with garlic, and seasoned to taste with salt and pepper
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Slivered almonds
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Shredded fontina and mozzarella (use equal parts)
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Bake in 475ºF oven. Recipe makes about 15 mini pizzas. These tasting portions will serve 1 to 2.
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