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Caprese Pizza with a Chestnut Crust

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1 T active dry yeast
1 T organic granulated sugar
1 C warm water
1-1/2 C white whole wheat flour
1 C chestnut flour
2 T olive oil
1 t pink Himalaya salt

Preheat oven to 425 degrees F. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza stone dusted with flour. Smear with minced garlic and tomato sauce and bake in preheated oven for 15 to 20 minutes, or until golden brown.

Let baked pizza cool for 5 minutes before serving. Top with sliced fresh mozzarella, fresh cut tomatoes, and rough chopped fresh basil. Sprinkle with pink Himalaya salt and drizzle with olive oil.

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Comments

  1. Jenn EricksonMay 30, 2011 at 9:06 PM

    Camilla, it looks exquisite. Does the chestnut flour impart a different flavor to the crust?

    It always makes me happy to see your recipes linked-up to my Tuesday party!

    Jenn

    ReplyDelete
  2. Camilla M. MannMay 31, 2011 at 11:55 AM

    Jenn, yes, it's a slightly heartier, nutty flavor. Not overpowering, but definitely unique. And I try to link up every week because I always learn something from your link parites, but between Easter and Fathers' Day, I'm lucky if I get a chance to sleep, much less blog. More soon. School's out next week.

    ReplyDelete

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