Spring Vegetable and Almond Pizza

By: Sally James

  • Yield:

    1 large pizza, 8 slices

  • Course:



1/3 cup almonds, roughly chopped
3 tablespoons olive oil
Juice of 1/2 lemon
8-10 fresh mint leaves
1 large uncooked pizza dough
1 green zucchini, finely sliced lengthwise
1 yellow squash, finely sliced lengthwise
1 red pepper, finely sliced
2 tablespoons crumbled goat or feta cheese


  1. Preheat oven to 425°F.
  2. Place half the chopped almonds in a blender or coffee grinder, add the oil, lemon juice and mint and process until smooth.
  3. Brush pizza base with olive oil and arrange sliced vegetables over top. Scatter with the goat cheese and reserved almonds. Bake for 10-15 minutes or until crust is golden and nuts are browned.
  4. Serve drizzled with the almond-mint dressing.