Name: Heirloom Tomato
Yield: Makes one 16-inch pizza
Ingredients: 2 cups almonds, soaked; ¾ teaspoon citric acid; 1 quart water; ½ teaspoon sea salt; Zest of 1 lemon; 1 small shallot, diced; One 28-ounce can San Marzano tomatoes, puréed; ¼ cup fresh basil, loosely packed; Salt and pepper, to taste; 1 garlic clove, minced; ½ teaspoon dried oregano; ½ pint heirloom cherry tomatoes, halved and quartered; 2 tablespoons olive oil, plus more for brushing on the pizza; 1 heirloom tomato, large, sliced into ½-inch rounds; ½ cup Castelvetrano olives; Olive oil; Sea salt; ¼ cup basil leaves; Cornmeal or 00 flour

Preparation info

Makes
one
16 inch pizza

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Almond Ricotta

Makes 2 cups
2 cups almonds, soaked
1 quart water

Method

Prepare dough according to Pizza Dough recipe.

Almond Ricotta

Blend the almonds and water in a high-speed blender. Strain the mixture to separate the almond milk from the pulp. Discard the pulp. Pour the milk into a large pot and heat to 194°F, monitoring the temperature with a thermometer. Whisk in the citric acid