Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe

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If you love vibrant flavors and fresh, seasonal ingredients, you are going to absolutely adore the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe. This unique pizza combines a creamy pistachio pesto that is nutty and bright, topped with tender asparagus, sweet peas, and peppery microgreens for a colorful, fresh finish. Every bite delivers a wonderful balance of textures and tastes that feels both indulgent and nourishing, making it a standout dish whether you’re sharing with friends or treating yourself to something special at home.

Ingredients You’ll Need

Gathering simple, fresh ingredients is key to making this pizza shine. Each element plays a crucial role, from the fragrant pistachio pesto to the crisp asparagus and sweet peas that add texture and vibrant color. Here’s what you’ll need to bring this recipe to life:

• Warm water: Activates the yeast to create perfectly airy dough.
• Active dry yeast: The magic behind your pizza’s rise and chewy texture.
• Honey: Adds a subtle sweetness to balance the savory flavors in the dough.
• Olive oil: Keeps the dough tender and adds richness to the pesto.
• All-purpose flour: The foundation for your pizza dough’s structure.
• Salt: Enhances every flavor in both the dough and pesto.
• Flour and coarse cornmeal: For dusting, ensuring a crisp bottom crust.
• Shelled pistachios: Gives the pesto a creamy, nutty character and gorgeous green hue.
• Fresh basil leaves: Brings aromatic herbaceousness to the pesto.
• Garlic cloves: Adds a fragrant kick that wakes up the pesto.
• Lemon juice: Brightens the pesto with fresh citrus notes.
• Pecorino Romano cheese: Introduces a salty, umami depth.
• Extra virgin olive oil: Blends the pesto ingredients into a luscious sauce.
• Kosher salt and pepper: Essential for seasoning to taste.
• Ricotta cheese: Creamy dots on the pizza, adding richness and softness.
• Shredded mozzarella/provolone/Italian blend cheese: Creates the melty, gooey layer everyone loves.
• Lemons (zest): Adds a fragrant zing as a final touch.
• Asparagus spears: Tender-crisp vegetable topping that adds spring freshness.
• Green peas: Sweet pops of flavor and color contrast beautifully.
• Parmesan cheese: A salty finishing touch that elevates every bite.
• Arugula or microgreens: Adds a peppery, fresh topping that brightens the pizza.

How to Make Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe

Step 1: Activate the Yeast

Start by combining warm water, active dry yeast, honey, and olive oil in a large bowl. Mix gently with a spoon and let the mixture sit until it becomes foamy, about 10 minutes. This step wakes up the yeast and ensures your dough gets that perfect airy rise.

Step 2: Form and Knead the Dough

Once your yeast mixture is bubbly, stir in the flour and salt until the dough begins to cling together but is still slightly sticky. Turn it out onto a floured surface and knead the dough by hand for a few minutes until smooth and elastic.

Step 3: Let the Dough Rise

Lightly oil the same bowl, place the dough inside, and turn it to coat with oil. Cover it with a towel and set it somewhere warm to rise for 1 to 1.5 hours. This resting time allows the dough to develop flavor and elasticity essential for a tender crust.

Step 4: Prepare the Pistachio Pesto

While the dough is rising, make the vibrant pistachio pesto. Combine the shelled pistachios, torn basil leaves, garlic cloves, lemon juice, and Pecorino Romano cheese in a food processor. Pulse until the nuts are coarsely chopped, then stream in extra virgin olive oil while processing to create a lush, textured sauce. Season with salt and pepper to taste.

Step 5: Preheat Oven and Prep Baking Sheet

Set your oven to 450°F (230°C), and lightly dust a 10×15 inch baking sheet with flour or coarse cornmeal to prevent sticking and encourage a crisp crust.

Step 6: Roll Out the Dough

After the dough has doubled in size, punch it down gently and transfer it to a floured surface. Roll it out to fit your prepared baking sheet, aiming for an even thickness that will support the toppings without weighing it down.

Step 7: Assemble Your Pizza

Spread about half a cup of the luscious pistachio pesto evenly over the dough base. Dollop ricotta cheese over it, then scatter half of the lemon zest for that zesty fresh burst. Sprinkle generously with your shredded mozzarella or Italian blend cheese for that signature melt. Next, arrange the asparagus pieces and green peas evenly on top. For an extra flavor kick, add another drizzle of pesto if you like.

Step 8: Bake to Golden Perfection

Place your pizza in the oven and bake for 15 to 20 minutes, until the cheese is bubbly and golden and the crust has crisped up beautifully. This baking step pulls all the fresh and rich flavors together enchanting your kitchen with an irresistible aroma.

Step 9: Garnish and Serve

Once out of the oven, allow the pizza to cool slightly. Finish it off by sprinkling the remaining lemon zest, a generous scattering of Parmesan cheese, and more ricotta if you desire. Lastly, top with fresh arugula or microgreens for a peppery, vibrant crunch that makes every slice feel extraordinary.

How to Serve Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe

Garnishes

Adding peppery microgreens or fresh arugula on top provides a refreshing contrast to the rich pistachio pesto and creamy cheeses. A sprinkle of freshly grated Parmesan and lemon zest not only enhances flavor but also adds bright notes and a beautiful finishing touch that makes this pizza restaurant-worthy.

Side Dishes

This pizza shines beautifully on its own but pairs wonderfully with light, fresh sides. Consider a crisp glass of white wine or a simple mixed green salad tossed with lemon vinaigrette to complement the vibrant toppings. Roasted baby potatoes seasoned with herbs make a comforting, rustic side if you’re craving something a little heartier.

Creative Ways to Present

For special occasions, serve slices on wooden boards with small bowls of extra pistachio pesto for dipping. Adding edible flowers or sprinkling toasted pistachios over the top adds an extra wow factor. You can also experiment by swapping out the microgreens for baby arugula or fresh herbs like tarragon or mint for a surprising twist.

Make Ahead and Storage

Storing Leftovers

Any leftover Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe can be stored in an airtight container in the refrigerator for up to 2 days. To enjoy, simply bring the pizza back to room temperature and reheat gently for best texture and flavor.

Freezing

If you want to save some for later, it’s best to freeze the pizza unbaked after assembly. Wrap tightly in plastic wrap and foil, then freeze for up to one month. When ready, bake directly from frozen, adding a few extra minutes to the cook time to ensure it heats through perfectly.

Reheating

The best way to reheat this pizza is in a hot oven at 375°F (190°C) for about 10 minutes. This method rejuvenates the crust’s crispiness and revives the melty cheese without making it soggy like a microwave would.

FAQs

Can I use store-bought pesto instead of making pistachio pesto?

While store-bought pesto can save time, it won’t deliver the same unique nutty sweetness and freshness as homemade pistachio pesto. Making your own is worth the little extra effort to really elevate this pizza.

Is it possible to make this pizza gluten-free?

Absolutely! You can swap the all-purpose flour for a gluten-free flour blend designed for baking. Just be mindful that dough texture might differ slightly, but the flavors will still shine.

What can I substitute for ricotta cheese?

If you’re not a fan of ricotta, try using cream cheese or mascarpone cheese as a creamy alternative that provides a similar soft texture and richness.

Can I prepare the pesto in advance?

Yes, the pistachio pesto can be made up to one week ahead and stored in an airtight jar in the refrigerator. Just give it a good stir and drizzle in a bit more olive oil before using if it thickens.

What’s the best way to store leftover pesto?

Store leftover pesto in a small airtight container, covering the surface with a thin layer of olive oil to prevent browning. Keep refrigerated and use within a week for best flavor.

Final Thoughts

If you’re searching for a pizza recipe that feels both special and approachable, the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe truly delivers. Its vibrant flavors, rewarding textures, and stunning colors make it a new favorite you’ll want to turn to again and again. I can’t wait for you to try it and see just how effortless indulgence can be!

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