2 cups all purpose flour
1 cup Táche Original Blend Pistachio Milk
6 g instant yeast
½ tsp salt
1 fennel bulb, thinly sliced and reserve the leafy part, optional
½ red onion, thinly sliced, optional
1-4 oz package prosciutto, optional
1-8 oz package mozzarella, optional
¼ cup pistachios, chopped, optional (but is it?)
4 tbsp olive oil, optional
How to make the pizza dough recipe (and pizza!):
Preheat oven to 350º and line a baking sheet with parchment paper.
Toss fennel bulb and onion with 2 tbsp olive oil and a pinch of salt and pepper until combined and bake for 25-30 minutes.
While the vegetables are baking, make pizza dough. Add flour, yeast, and salt to a bowl or food processor and blend. Add Táche Original Blend Pistachio Milk and mix until smooth.
Divide dough into 2 balls and lightly coat with olive oil to keep from drying out. Transfer the dough to two separate bowls, cover with a clean dish towel and let rise in a warm place for 25-35 minutes, until doubled in size.
Turn oven up to the highest temperature possible and preheat a pizza stone.
While the oven and pizza stone are heating up, assemble your pizzas. Place the dough on a lightly oiled piece of parchment paper and flatten it with your hands to form two 12-inch circles.
Top with olive oil, roasted fennel and onion, prosciutto, and mozzarella, and transfer to the pizza stone.
Bake for 5-7 minutes, turning the oven to broil halfway.
Top with the leafy part of the fennel bulb and chopped pistachios.
