Almond butter is truly amazing.
It goes with everything ~ everything.
Dark chocolate, sharp cheese, salt, sweet, creamy, crunchy…everything.
Remember how in France I fell in love with the ultimate combo of almond butter, cheese, and chocolate?
Well, now it’s time to skip the chocolate (or save that for dessert) and whip up a salient stoneground pizza crust topped with spicy tomato – almond butter sauce (using only the VERY BEST Artisana Raw Almond Butter, of course) and the smokey creaminess of smoked gruyere.
And, don’t forget the kale!
It’s creamy, salty, sweet, and dreamy…
Stoneground Sweet and Salty Pizza Pie
3/4 cup finely ground stoneground wheat crackers (into flour)
4 Tbs. frozen butter, chopped
1/4 cup ice cold water +
1 large heirloom tomato, chopped
1 Tbs. balsamic vinegar
1/4 cup Artisana Raw Almond Butter
1 Tbs. fresh rosemary, minced
1/4 tsp. Lemon Salt
1/8 tsp. red chili flakes
1/2 cup fresh kale leaves, torn
2 oz. smoked gruyere cheese, shaved
Combine the cracker flour and frozen butter in the basin of a food processor. Pulse several times until the butter becomes bead-like. Gradually drizzle in the ICE COLD water. Continue to process in pulses until a dough ball forms.
Dust the ball with flour and chill for 30 minutes, wrapped in plastic.
Preheat the oven to 350 degrees.
On a flour dusted work surface between sheets of parchment, roll out one large pizza pie crust round and on a parchment lined baking sheet, bake for about 20-25 minutes, until the edges begin to brown.
Remove from oven and allow to cool.
Meanwhile, combine the tomato, balsamic vinegar, lemon salt, red chili flakes, and fresh rosemary in a small pot over medium heat. Cook until the tomatoes begin to break down. Stir in the Artisana Almond Butter and whisk together until smooth.
Bake for an additional 10 minutes at 350, until the cheese just barely begins to melt.