Justins almond butter romesco pizza

Almond Butter Romesco Pizza

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

Almond Butter Romesco Sauce:

1/3 cup JUSTIN’S® Classic Almond Butter

16 ounces roasted red peppers, drained

1/4 cup sun dried tomatoes, drained

3 cloves garlic

1 tablespoon apple cider vinegar

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/2 cup olive oil

 

Pizza:

12 ounces pizza dough (store-bought or homemade)

10 ounces shredded mozzarella

1/4 cup thinly sliced red onion

Fresh basil (to garnish)

Arugula (to garnish)

DIRECTIONS

  1. Preheat the oven to 500 degree F with pizza stone or pizza pan inside.
  2. To make the sauce, combine all romesco sauce ingredients except olive oil in a blender. Blend on low speed, then drizzle in olive oil. Continue to blend until smooth. Salt and pepper to taste.
  3. Stretch or roll out the pizza dough into a 12-14” circle and place onto hot pizza stone. Top with cheese, then dollop on about 1/2 cup sauce. Evenly distribute red onion slices on top. Bake 10-12 minutes, or until crust begins to brown.
  4. Remove from oven and top with fresh basil and arugula. Slice and serve warm. Enjoy!
INGREDIENTS

Almond Butter Romesco Sauce:

1/3 cup JUSTIN’S® Classic Almond Butter

16 ounces roasted red peppers, drained

1/4 cup sun dried tomatoes, drained

3 cloves garlic

1 tablespoon apple cider vinegar

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/2 cup olive oil

 

Pizza:

12 ounces pizza dough (store-bought or homemade)

10 ounces shredded mozzarella

1/4 cup thinly sliced red onion

Fresh basil (to garnish)

Arugula (to garnish)

DIRECTIONS
  1. Preheat the oven to 500 degree F with pizza stone or pizza pan inside.
  2. To make the sauce, combine all romesco sauce ingredients except olive oil in a blender. Blend on low speed, then drizzle in olive oil. Continue to blend until smooth. Salt and pepper to taste.
  3. Stretch or roll out the pizza dough into a 12-14” circle and place onto hot pizza stone. Top with cheese, then dollop on about 1/2 cup sauce. Evenly distribute red onion slices on top. Bake 10-12 minutes, or until crust begins to brown.
  4. Remove from oven and top with fresh basil and arugula. Slice and serve warm. Enjoy!
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