Get the White Hot Pizza Recipe
There is so much beauty in simplicity and restraint. I had to kind of sit back and let this pizza speak to me and say, “stop, we are good where we are at.” The way this mixture of cheese blends together, the crunch of the almond with the slight spice of the finishing oil all rounded out with a little lemon zest is all you need to enjoy this one. As you know, we try to keep it as California as possible here at Truly with thoughtful combinations. Things that grow together, go together. So, when I had the chance to use the Calabrian chili agrumato from Corto, I thought back to visiting the olive groves and how the almond trees were growing right next to them. This pizza takes me back to walking the groves with some very special people and enjoying the best of what central California has to offer. Enjoy.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
- 8–10-ounce dough ball
- 2 ounces smoked mozzarella
- 1 ounce fresh mozzarella
- 1 ounce fontina
- 1 ounce goat cheese
- 1 ounce chopped, roasted and salted California almonds
- Zest of half lemon
- Drizzle of Calabrian chili agrumato
- Basil leaf
- Sprinkle on the smoked mozzarella, followed by the fontina.
- Next, break off fresh mozzarella, pinch and arrange over fontina. Then sprinkle on the goat cheese.
- Bake the pizza at 550 F for 8-10 minutes.
- When finished baking, let cool on a cooling rack for 30 seconds.
- Lastly, drizzle Calabrian chili oil on the pizza and then sprinkle the almonds, top with lemon zest and add one basil leaf for freshness and color.
