Alright, pizza aficionados, get ready to ditch the boring takeout! We’re diving into a Pistachio Pesto Pizza that’s going to revolutionize your pizza nights. Imagine a crispy, homemade crust topped with vibrant pistachio pesto, creamy ricotta, and a medley of fresh spring veggies. It’s like a garden party on a pizza, and trust me, you’re invited! This recipe is a flavor explosion that’s surprisingly easy to pull off, perfect for impressing your friends or just treating yourself to something extraordinary.

Why You’ll Love This Recipe

  • Pesto Perfection: This isn’t your average pesto. We’re talking nutty pistachios, fragrant basil, and a hint of lemon that’ll make your taste buds dance.
  • Springtime Freshness: Asparagus and peas? Yes, please! They add a burst of freshness and a delightful crunch to every bite.
  • Homemade Happiness: Making your own pizza crust? It’s easier than you think and tastes a million times better than store-bought.
  • Flavor Fiesta: The combination of creamy ricotta, melty cheese, and zesty lemon is a symphony of flavors that’ll leave you craving more.

pistachio pesto pizza

Ingredients You’ll Need

Let’s gather our pizza superstars:

  • Warm Water: For activating the yeast.
  • Active Dry Yeast: The magic ingredient that makes our crust rise.
  • Honey & Olive Oil: Adds flavor and moisture to the crust.
  • All-Purpose Flour & Salt: The foundation of our pizza dough.
  • Shelled Pistachios: The star of our pesto.
  • Fresh Basil Leaves: Fragrant and flavorful.
  • Garlic Cloves & Lemon Juice: Adds a zesty kick to the pesto.
  • Pecorino Romano Cheese: Salty and sharp, perfect for pesto.
  • Extra Virgin Olive Oil: For a smooth and rich pesto.
  • Ricotta Cheese: Creamy and dreamy.
  • Shredded Mozzarella/Provolone/Italian Blend Cheese: Melty and delicious.
  • Lemons (Zest): Adds a bright, citrusy zing.
  • Asparagus Spears & Green Peas: Fresh spring veggies.
  • Parmesan Cheese: For topping.
  • Arugula or Micro Greens: For a fresh, peppery finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to put your own spin on it? Here are some fun ideas:

  • Veggie Variety: Add other spring veggies like zucchini, artichokes, or spinach.
  • Protein Power: Top with grilled chicken, shrimp, or prosciutto.
  • Spicy Kick: Add a pinch of red pepper flakes to the pesto or sprinkle them over the pizza.
  • Cheese Lovers: Use different cheeses like goat cheese, fontina, or brie.

How to Make Pistachio Pesto Pizza

Step 1: Make the Crust

Combine water, yeast, honey, and olive oil. Let sit until foamy. Add flour and salt, mix, and knead until smooth. Let rise for 1-1.5 hours.

Step 2: Make the Pesto

Pulse pistachios, basil, garlic, lemon juice, and cheese in a food processor. Stream in olive oil until smooth. Season with salt and pepper.

Step 3: Prep the Oven and Dough

Preheat oven to 450 degrees F. Sprinkle flour or cornmeal on a baking sheet. Punch down the dough and roll it out.

Step 4: Assemble the Pizza

Top the dough with pesto, ricotta, lemon zest, shredded cheese, asparagus, and peas.

Step 5: Bake and Finish

Bake for 15-20 minutes, until golden and bubbly. Top with remaining lemon zest, parmesan, ricotta, and greens. Slice and serve!

Pro Tips for Making the Recipe

  • Let the Dough Rise: Don’t rush the rising process; it’s crucial for a light and airy crust.
  • Taste the Pesto: Adjust the seasoning to your liking before topping the pizza.
  • Don’t Overload the Pizza: Too many toppings can make the crust soggy.
  • If you don’t have a food processor, a blender can work for making the pesto.

How to Serve Pistachio Pesto Pizza

This pizza is perfect for any occasion!

  • Pizza Night Perfection: Serve it as the star of your pizza night.
  • Brunch Delight: Enjoy slices alongside a fresh salad.
  • Party Pleaser: Cut into small squares for a delicious appetizer.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating

Reheat in the oven or toaster oven for best results. Microwave if needed.

Make Ahead

You can make the dough and pesto ahead of time. Store them separately in the fridge. Assemble and bake the pizza when ready.

FAQs

1. Can I use store-bought pizza dough?

Absolutely! It’s a great shortcut for busy days.

2. Can I use salted pistachios?

Yes, but omit or reduce the kosher salt in the pesto.

3. How do I know when the pizza is done?

The crust should be golden brown, and the cheese should be melted and bubbly.

4. Can I add other vegetables?

Yes, get creative and add your favorite veggies!

Go ahead, bake this Pistachio Pesto Pizza and prepare to be amazed! It’s a fresh, flavorful, and utterly delicious pizza that’s perfect for any occasion. Enjoy every vibrant bite!

Print
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Pistachio Pesto Pizza Recipe

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  • Author: Stacy Corbo
  • Prep Time: 2 hours
  • Cook Time: 17 minutes
  • Total Time: 2 hours 17 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired
Print Recipe

Description

This Pistachio Pesto Pizza is a vibrant and flavorful creation that celebrates fresh, spring ingredients. A homemade crust is topped with a unique pistachio pesto, creamy ricotta, melty mozzarella, and seasonal vegetables like asparagus and peas. Finished with a sprinkle of Parmesan and fresh greens, it’s a gourmet pizza that’s perfect for a special occasion or a delightful weeknight treat.

Ingredients

Units Scale

Crust:

  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • Flour and coarse cornmeal for dusting

Pizza:

  • 1 cup shelled pistachios
  • 1 1/2 cups loosely packed fresh basil leaves, torn
  • 3 garlic cloves
  • 1 tablespoon lemon juice
  • 1/3 cup finely grated Pecorino Romano cheese
  • 1/2 cup extra virgin olive oil
  • Kosher salt and pepper
  • 1 cup ricotta cheese, plus extra for topping
  • 1 cup shredded mozzarella/provolone/Italian blend cheese
  • 2 lemons, zest freshly grated
  • 10 to 15 asparagus spears, woody stems removed and cut into thirds
  • 1/2 cup green peas
  • Parmesan cheese, for topping
  • Arugula or microgreens, for topping

Instructions

  1. Crust:
  2. Activate Yeast:
    1. In a large bowl, combine warm water, yeast, honey, and olive oil.
    2. Mix with a spoon and let sit until foamy, about 10 minutes.
  3. Form Dough:
    1. Add flour and salt, stirring with a spoon until the dough comes together but is still sticky.
    2. Use your hands to form the dough into a ball and knead it on a floured surface for a few minutes.
  4. Rise:
    1. Rub the same bowl with olive oil and place the dough inside, turning to coat.
    2. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
  5. Pistachio Pesto:
  6. Make Pesto:
    1. While the dough rises, place pistachios, basil, garlic, lemon juice, and Pecorino Romano cheese in a food processor.
    2. Pulse and blend until the nuts are coarsely chopped.
    3. With the processor on, stream in the olive oil.
    4. Add salt and pepper and pulse.
    5. Taste and add more seasoning if needed.
    6. Store extra pesto in an airtight container in the fridge for up to a week.
  7. Assemble and Bake Pizza:
  8. Preheat Oven and Prepare Baking Sheet:
    1. Preheat oven to 450°F (230°C).
    2. Sprinkle flour or cornmeal on a 10×15 inch baking sheet.
  9. Roll Out Dough:
    1. After the dough has risen, punch it down and place it on a floured surface.
    2. Roll out the dough to fit a 10×15 inch baking sheet.
  10. Add Pesto and Cheese:
    1. Top the dough with about ½ cup of pistachio pesto.
    2. Top with ricotta cheese and half of the lemon zest.
    3. Sprinkle with shredded mozzarella/provolone/Italian blend cheese.
  11. Add Vegetables:
    1. Top with asparagus spears and peas.
    2. Add more pesto if desired.
  12. Bake:
    1. Place the pizza on the baking sheet in the oven for 15 to 20 minutes, or until golden and bubbly.
  13. Garnish and Serve:
    1. Remove from the oven and let cool slightly.
    2. Top with the remaining lemon zest, Parmesan cheese, and extra ricotta if desired.
    3. Top with arugula or microgreens.
    4. Slice and serve.

Notes

  • Use high-quality ingredients, especially fresh basil and pistachios.
  • Adjust the amount of pesto to your preference.
  • Feel free to customize the toppings with other seasonal vegetables.
  • Watch the pizza closely while baking to prevent burning.
  • Store leftover pizza in the refrigerator for up to 3 days.
  • For a crispier crust, use a pizza stone.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 650kcal
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 40g
  • Saturated Fat: 10g
  • Unsaturated Fat: 30g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 50mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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