Description
This Pistachio Pesto Pizza is a vibrant twist on classic pizza, featuring a homemade pistachio pesto topped with fresh ricotta, mozzarella blend, and seasonal vegetables like asparagus and peas. The flavorful dough is handmade and baked to golden perfection, offering a delightful balance of nutty, cheesy, and fresh herbaceous flavors. Perfect for a fresh spring or summer meal that impresses both in taste and presentation.
Ingredients
Scale
Dough Ingredients
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
Pistachio Pesto Ingredients
- 1 cup shelled pistachios
- 1 ½ cups loosely packed fresh basil leaves, torn
- 3 garlic cloves
- 1 tablespoon lemon juice
- â…“ cup finely grated Pecorino Romano cheese
- ½ cup extra virgin olive oil
- Kosher salt and pepper to taste
Toppings
- 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
- ½ cup green peas
- Parmesan cheese, for topping
- Arugula or microgreens, for topping
Instructions
- Activate Yeast: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir to mix and let sit until the mixture becomes foamy and bubbly, about 10 minutes, indicating the yeast is active.
- Form Dough: Add the all-purpose flour and salt to the yeast mixture. Stir with a spoon until the dough starts to come together but remains sticky.
- Knead Dough: Transfer the dough onto a floured surface and knead for several minutes until smooth and elastic.
- First Rise: Lightly oil the original bowl, place the dough inside, and turn to coat with oil. Cover it with a towel and place in a warm area to rise for 1 to 1.5 hours, until doubled in size.
- Prepare Pistachio Pesto: While the dough rises, combine shelled pistachios, torn basil leaves, garlic cloves, lemon juice, and grated Pecorino Romano cheese in a food processor. Pulse to coarsely chop the nuts.
- Add Olive Oil: With the processor running, slowly stream in extra virgin olive oil to create a smooth pesto. Season with kosher salt and pepper to taste, pulse again, and adjust seasoning if needed. Store any extra pesto in an airtight container in the refrigerator for up to one week.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 450°F (230°C). Lightly dust a 10×15 inch baking sheet with flour or coarse cornmeal to prevent sticking.
- Roll Out Dough: After the dough has risen, punch it down and place it on a floured surface. Roll out the dough to fit the 10×15 inch baking sheet evenly.
- Assemble Pizza: Spread about ½ cup of the pistachio pesto evenly over the rolled dough. Dollop with ricotta cheese and sprinkle half of the freshly grated lemon zest on top.
- Add Cheese and Vegetables: Sprinkle the shredded mozzarella/provolone/Italian blend cheese over the pizza. Arrange asparagus spears and scatter green peas evenly on top. Add dollops of more pesto if desired.
- Bake Pizza: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Remove the pizza from the oven and allow it to cool slightly. Sprinkle the remaining lemon zest and Parmesan cheese over the top. Add extra ricotta dollops if preferred, then finish by topping with fresh arugula or microgreens. Slice and serve immediately.
Notes
- For a crispier crust, allow the dough to rest longer during the first rise or use bread flour instead of all-purpose flour.
- Extra pistachio pesto can be used as a condiment or pasta sauce for future meals.
- If fresh basil is not available, substitute with fresh spinach or cilantro for a different flavor profile.
- Adjust the amount of garlic in the pesto to your preference for a milder or stronger garlic flavor.
- Vegetables can be swapped seasonally; consider zucchini or cherry tomatoes as alternatives.
- Use coarse cornmeal on the baking sheet for added texture and to prevent sticking.
