Method
1. Pre-heat oven - 190°C
2. Add blanched almonds to the TM5 bowl
3. Blitz with MC in place 5 sec, speed 10
4. Transfer dough to small bowl
5. Add mozzarella cheese and cream cheese to the TM5 bowl
6. Mix with MC in place 5 sec, speed 10
7. Scrape down sides of TM5 bowl
8. Add egg and pink Himalayan salt flakes to the dough
9. Transfer nuts to dough
10. Mix for 20 min, speed 3
11. Transfer dough to the work surface, divide in halves and flatten between two sheets of baking paper
12. Transfer content of work surface to baking sheet
13. Bake until lightly browned - approx 8 min, 190°C
14. Top with marinara sauce, mozzarella cheese and chorizo
15. Bake until cooked through - approx 5 min, 190°C
16. Garnish with fresh basil leaves