"A simple, fresh and easy to prepare pizza, summer vegetables are shaved over a premade base spread with an unusual almond pesto."
- Yield: 8 Servings
- Preheat oven to 425°F.
- Place half the chopped almonds in a blender or coffee grinder, add the oil, lemon juice and mint and process until smooth.
- 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.
- Serve drizzled with the almond-mint dressing.
- Tips & Techniques
Perfect with a dry Riesling such as the Leeuwin Estate from Australia or a Gruner Veltliner from Austria. 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.