Heirloom Tomato

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

Almond Ricotta. Tomato Sauce. Green Olives

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

Main course
Vegan

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