Hazelnut Pizza
HAZELNUT OIL, ROASTED KERNELS
"I thought it would be weird but... it is a nice combo!"
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1INGREDIENTS
250 gram (~9 ounce) ball of room temperature pizza dough 4 ounces fresh mozzarella, torn into 1-inch pieces 1⁄4 cup hazelnuts, rinsed and halved 1⁄4 cup ricotta A pinch of coarse sea salt All-purpose flour (for dusting work surface and peel) Hazelnut oil 1/4 cup cornmeal (for pizza peel) 1 teaspoon honey 1 handful of arugula INSTRUCTIONS
PREP. Preheat oven to 475°F for an hour with pizza stone or thick baking sheet inside.
DOUGH. Stretch dough to a diameter of 10-11 inches. Transfer to pizza peel coated in cornmeal. TOPPINGS. Distribute mozzarella and ricotta evenly on pizza, leaving a 1-inch rim. Sprinkle on chopped hazelnuts and salt. Drizzle with hazelnut oil. COOK. Coat pizza stone or pan with cornmeal and place the pizza on top. Bake for 10-15 minutes until the crust is golden. FINAL DRIZZLE. Drizzle with honey and top with arugula. ENJOY! |
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