Rustic Pizza on a Hazelnut Infused Base

10 May


I love pizza of all shapes and sizes from super cheesy, saucy ones with big fluffy crusts to authentic, thin-based ones with fresh basil and buffalo mozzarella. This is a new take on it and it involves a rustic topping of ricotta and rosemary oil on a thin hazelnut infused base. This recipe makes individual pizzas which are so easy to freeze and use when you need them that it makes a fantastically quick dinner in a hurry with just a little bit of prepared thinking.


The ricotta makes a refreshing change to plain old (But delicious!) mozzarella and having the rosemary oil instead of sauce makes the flavor out of this world. These pizzas are super thin and cooked at really high heat so they are done in a matter of minutes.



Rustic Pizza on a Hazelnut Infused Base (Makes 8 individual pizzas)

For the Base:

5g dried yeast

500g wholemeal spelt flour

1tsp salt

260ml warm water

2tbsp rapeseed oil

A handful of hazelnuts

For the Topping:

2 red onions, sliced thinly

2 big handfuls of spinach, roughly chopped

A grating of whole nutmeg

½ tub ricotta

For the Rosemary Oil:

3 sprigs of rosemary

A pinch of chilli flakes

2-3 garlic cloves, minced

2tbsp rapeseed oil

salt and pepper

10 cherry tomatoes, halved

  • For the base, mix the yeast, flour and salt together in a large bowl and make a well in the center  Pour in most of the warm water and the oil and use a wooden spoon or your hands to bring the wet and dry ingredients together to form a soft dough. Knead for about 10mins.
  • Toast the hazelnuts lightly in a small frying pan over a medium heat until they become fragrant, about 4mins. Wrap them in a clean tea towel and crush them with a rolling pin, knead into the pizza dough until fully incorporated.
  • Place the dough in an oiled bowl and cover with a wet tea towel then leave in a warm area to rise for 1hr.
  • Knock the air out of it and knead for a further 2mins on a floured surface. Then divide into eight equal pieces and roll them into even balls. Place them in a roasting tray and drizzle with some rapeseed oil. Leave to prove for another hour covered with a damp tea towel.
  • Heat your oven to 230°c/445°f and place a large baking tray or pizza stone in the oven to heat up too.
  • Meanwhile make the topping by heating 1tbsp rapeseed oil in a frying pan over a low/medium heat. Add the onions and fry slowly until soft and translucent about 8-10mins. Add the spinach and nutmeg and season with salt and pepper. Cook for a further minute.
  • To make the oil, mix the rosemary, chilli flakes, garlic and oil together in a small bowl and season with salt and pepper. Set aside and let the flavors infuse until you are ready to use it.
  • Roll out the bases to 2-3mm thickness, spread some of the rosemary oil over each base leaving a thin edge. Next distribute the onion mixture evenly over each base and crumble some ricotta over them. Place a few cherry tomatoes on each and season again with salt and pepper.
  • Cook in the oven for 4-5mins until crisp and golden. Serve with a big green salad.


2 Responses to “Rustic Pizza on a Hazelnut Infused Base”

  1. eclecticlamb at 3:38 pm #

    Your title “…hazelnut infused base” lured me over the the WP reader. Looks amazing!

    • bakingblondebites at 3:42 pm #

      Oh thank you! It really is a unique recipe and a must try for anyone who likes hazelnuts 🙂

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