Directions

To Make the Almond Ricotta

1Rinse the soaked almonds and place in a food processor with the lemon juice, lemon zest, salt and water and blitz until you have smooth paste resembling a ricotta like texture. Make sure you scrape down the walls of the processor bowl during blitzing to ensure an even texture. Then cover and set aside in fridge until you are ready to top the pizza.

To Make the Walnut Pesto

1Blitz all ingredients in a food processor a few times, until you have a pesto consistency.

The Pizza Base

1In a stand mixer fitted with a dough hook add the sifted flour, yeast & salt to the bowl.

2In a small saucepan add Nuttelex, water & sugar (or maple syrup) and heat on low until Nuttelex has melted. Turn off the heat and let rest till lukewarm.

3Next drizzle the lukewarm buttery mixture over the flour & mix on low speed for 6-8 minutes until dough is smooth & elastic. Remove from bowl and pat into a ball shape.

4Butter a separate bowl with the extra Nuttelex and add the dough ball and cover with cling wrap. Set aside for an hour to let the dough rise and double in size.

5After dough has rested give it a good punch to remove air and and place on a lightly floured surface. Knead a few times before returning to bowl and covering again with plastic wrap for further 10 min.

6Divide dough into 2 equal portions and then roll each piece into a 25 cm pizza base

7Transfer each pizza base onto a lined baking tray and pierce bases with a fork.

Topping the Pizza

1Add a layer of pesto (about 3-4 tablespoons) to each pizza base and bake at 170C fan forced oven or 190C conventional oven for 8-10 minutes.

2When bases are baked, top with dollops of the almond ricotta & leafy greens. Sprinkle with sesame seeds and optional lick of olive oil.