Stoneground Sweet and Salty Pizza Pie

 It’s creamy, salty, sweet, and dreamy.

Stoneground Sweet and Salty Pizza Pie

 

Crust:
3/4 cup finely ground stoneground wheat crackers (into flour)
4 Tbs. frozen butter, chopped
1/4 cup ice cold water +

 

Topping:

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.

Spread the spicy-tomato almond butter sauce over the cooled crust.
Top with shredded kale and shaved smoked gruyere. Sprinkle with additional rosemary and lemon salt, if desired.

 

Bake for an additional 10 minutes at 350, until the cheese just barely begins to melt.

 

Enjoy.