PROJECT HAZELNUT

Over the years this has become one of the signature pies at Razza. Guests are always surprised to find hazelnuts on a pizza, much less locally grown ones. But they love it and not just because it’s the product of this wonderful partnership we have with Rutgers University’s Hazelnut Project (see here). It’s so delicious and the rich fat and flavor of the nuts pair wonderfully with a little swirl of honey. The hazelnuts’ texture is extraordinary and unlike any other I have encountered.

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Step 1

Place the hazelnuts in a medium bowl and pour over very hot (185 to 195°F) water to cover. Soak for 2 minutes, then drain. Alternatively, use the hottest water out of your faucet and soak the hazelnuts for 30 minutes, then drain.

Step 2

Stretch the dough as outlined in the Techniques chapter. Transfer to a floured peel.

Step 3

Distribute the mozzarella, hazelnuts, and dollops of ricotta evenly to the edge of the raised border. Season with salt and drizzle with olive oil.

Step 4

Bake as directed here.

Step 5

Drizzle with honey. Serve immediately.

Step 6

Gently heat up the honey to make it more pourable: Put a squeeze bottle of honey in a bowl of hot water like you would heat a baby’s bottle.