Vol 11 Issue 2 - Spring 2011
pring Vegetable and Almond Pizza
1/3 cup almonds, roughly chopped 3 tablespoons olive oil juice of 1 lemon 1/3 cup loosely packed fresh mint leaves
1 large uncooked pizza dough 1 large tomato, finely sliced
1 green zucchini, finely sliced lengthwise 1 yellow squash, finely sliced lengthwise 2 tablespoons crumbled goat or feta cheese 4-6 basil leaves, finely sliced
Preheat oven to 220ºC. Place 2 tablespoons of the chopped almonds in a blender or coffee grinder, add the oil, lemon juice and mint and process until smooth. Precook dough for 10-12 minutes or until golden. Arrange sliced tomatoes and vegetables over dough and sprinkle with cheese, almonds and basil. Return to oven for 5 minutes. Serve drizzled with the almond-mint dressing.
Makes 1 large pizza, 8 slices
Per serving: 250 calories, 11g fat, 6g monounsaturated fat, 1.5g polyunsaturated fat, 1.5g saturated fat, 30g carbohydrate, 8g protein, 3g fiber, 6% DV of vitamin A, 25% DV of vitamin C, 4% DV of calcium and 15% DV of iron.
Image and recipe courtesy INC
Unlocking The Future 13th Australian Almond Conference 26th - 28th October 2011
HURRY! Early Bird Registration Closes September 26th
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