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