Spring Vegetable and Almond Pizza
Sally James

Spring Vegetable and Almond Pizza

Nuts on pizza are not something you’ll come by often, but they add a delightful crunch as well as contributing healthy proteins and oils saving the need for extra meat and cheese.

Yield:

1 large pizza, 8 slices
Perfect with a dry Riesling such as the Leeuwin Estate from Australia or a Gruner Veltliner from Austria.

Ingredients

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

Directions

  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.
Tags:Baked Goods, Baking Sheet, Dinner, Everyday, Nuts, Vegetables