Hazelnut Pizza Dough Recipes

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HAZELNUT PIZZA DOUGH

Hazelnuts add a toasty note to this dough while giving it a pleasantly chewy texture. Use the recipe to make our Broccoli Rabe Pizza; Butternut Squash Pizza; or Pepper, Mushroom, and Onion Pizza.

Provided by Martha Stewart

Categories     Appetizers

Time 1h30m

Yield Makes 2 balls ( enough for two 9 1/2-inch pizzas)

Number Of Ingredients 7



Hazelnut Pizza Dough image

Steps:

  • Lightly oil a medium bowl. Stir together water and yeast in a large bowl; let stand until foamy. Stir in oil. Add flour, hazelnut meal, sage, and 1 1/2 teaspoons salt; stir until dough forms. Turn dough out onto a floured surface, and knead with floured hands until smooth.
  • Transfer to oiled bowl, turning to coat. Cover bowl with plastic wrap, and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour. Divide dough into 2 balls.

3 tablespoons extra-virgin olive oil, plus more for bowl
1 cup warm water (110 degrees)
2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
2 1/2 cups all-purpose flour, plus more for surface and hands
1/2 cup roasted hazelnut meal
1 tablespoon finely chopped fresh sage
Coarse salt

BROCCOLI RABE PIZZA WITH HAZELNUT DOUGH

Sweet red onion offsets bitter broccoli rabe for a delectable and grown-up pizza topping.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 30m

Yield Makes one 9 1/2-inch pizza

Number Of Ingredients 8



Broccoli Rabe Pizza with Hazelnut Dough image

Steps:

  • Preheat oven, preferably convection, to 500 degrees. Blanch broccoli rabe in a pot of salted water until tender; run under cold water, and drain. Toss 1 1/2 cups broccoli rabe with oil, onion, and red-pepper flakes; season with salt.
  • Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange broccoli rabe on top, leaving a 1/2-inch border. Bake until crust is golden brown and cooked through, about 12 minutes (20 minutes if not using convection oven). Drizzle with oil, and top with cheese.

1 small bunch broccoli rabe, cut into 3-inch pieces
Coarse salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 red onion, very thinly sliced
1 or 2 pinches of crushed red-pepper flakes
1/4 cup finely ground yellow cornmeal
1 ball Hazelnut Pizza Dough
1/4 cup shaved pecorino Romano cheese

PEPPER, MUSHROOM, AND ONION PIZZA WITH HAZELNUT DOUGH

Serve up a pizza parlor classic with this crowd-pleasing recipe. The toppings are a favorite of Seth Meyers of "SNL," who helped Martha prepare the pizza on "The Martha Stewart Show." Also try:Butternut Squash Pizza with Hazelnut Dough

Provided by Martha Stewart

Categories     Lunch Recipes

Number Of Ingredients 9



Pepper, Mushroom, and Onion Pizza with Hazelnut Dough image

Steps:

  • Preheat oven, preferably convection, to 500 degrees. Place pepper, mushrooms, and onion in a large bowl; drizzle with olive oil and toss to combine.
  • Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and spread tomato sauce on top leaving a 1/2-inch border; top with cheese. Place pepper mixture on top of cheese and season with salt and pepper. Bake until crust is golden brown and cooked through, 18 to 20 minutes.

1/4 cup finely ground yellow cornmeal
1 ball Hazelnut Pizza Dough
Extra-virgin olive oil, for drizzling
1 small green bell pepper, stemmed and seeded, cut crosswise into rings
3 ounces white button mushrooms, cleaned and thinly sliced
1/4 small onion, thinly sliced
Tomato Sauce
4 1/2 ounces thinly sliced fresh mozzarella cheese
Coarse salt and freshly ground black pepper

BUTTERNUT SQUASH PIZZA WITH HAZELNUT DOUGH

Give pizza a rich, earthy flavor by layering sage, squash, and a touch of garlic over nutty dough.

Provided by Martha Stewart

Categories     Appetizers

Time 30m

Yield Makes one 9 1/2-inch pizza

Number Of Ingredients 8



Butternut Squash Pizza with Hazelnut Dough image

Steps:

  • Preheat oven, preferably convection, to 500 degrees. Drizzle squash with oil, and season with salt; toss.
  • Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a 1/2-inch border. Bake for 6 minutes (10 minutes if not using convection oven). Meanwhile toss sage with garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown and cooked through, 6 minutes more (10 minutes more if not using convection oven). Garnish with hazelnuts, and drizzle with oil.

1 cup very thinly sliced peeled, halved butternut squash
Extra-virgin olive oil, for drizzling
Coarse salt
1/4 cup finely ground yellow cornmeal
1 ball Hazelnut Pizza Dough
6 to 10 small or torn sage leaves
1 to 2 garlic cloves, thinly sliced
Garnish: hazelnuts, toasted and coarsely chopped

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