There are few things more satisfying than a slice of vibrant, flavorful pizza, and this Pistachio Pesto Veggie Pizza with Lemon and Microgreens Recipe is an absolute showstopper. Combining the nutty richness of pistachio pesto with the fresh brightness of lemon and the peppery snap of microgreens, this pizza is a delightful explosion of tastes and textures. Each bite offers a perfect harmony of creamy ricotta, melty cheese, tender asparagus, and sweet peas, all resting on a chewy, homemade crust that’s crisped just right. If you’re searching for a way to impress friends or simply treat yourself to something unforgettable, this recipe is a must-try.
Ingredients You’ll Need
These simple, wholesome ingredients come together to create a pizza that’s bursting with fresh, layered flavors. Each component plays a vital role in balancing texture, taste, and color—from the creamy cheeses to the bright herbs and crisp veggies.
- Warm water: Helps activate the yeast so your dough rises beautifully.
- Active dry yeast: The magic behind that light, airy crust.
- Honey: Adds a subtle sweetness to feed the yeast and boost flavor.
- Olive oil: Keeps the dough moist and adds rich, fruity undertones.
- All-purpose flour: The sturdy base for the pizza dough’s perfect chew.
- Salt: Enhances every flavor and balances the sweetness in the dough.
- Flour and coarse cornmeal: Essential for dusting and preventing sticking.
- Shelled pistachios: The star of the pesto, providing nutty depth and crunch.
- Fresh basil leaves: Bring vibrant herbal freshness.
- Garlic cloves: Offer a warm, pungent kick to the pesto.
- Lemon juice: Adds zing and brightness to the pesto and toppings.
- Pecorino Romano cheese: Sharp and salty, perfect for pesto flavor.
- Extra virgin olive oil: Blends the pesto ingredients into a silky sauce.
- Kosher salt and pepper: For seasoning the pesto and pizza to perfection.
- Ricotta cheese: Creamy dollops that add a luscious texture on top of the pesto.
- Shredded mozzarella/provolone/Italian blend cheese: Melts beautifully and adds that irresistible gooeyness.
- Lemons, zest freshly grated: For a burst of citrus aroma that ties everything together.
- Asparagus spears: Seasonal and tender, lending crunch and earthiness.
- Green peas: Sweet pops of color and freshness.
- Parmesan cheese: A finishing sprinkle for saltiness and umami.
- Arugula or microgreens: Peppery greens to top off and add a fresh, crisp bite.
How to Make Pistachio Pesto Veggie Pizza with Lemon and Microgreens Recipe
Step 1: Activate the Yeast
Start by combining warm water, active dry yeast, honey, and olive oil in a large bowl. Give it a gentle mix, then let it sit for about 10 minutes until it turns foamy—this means your yeast is alive and ready to make your dough rise beautifully.
Step 2: Form the Pizza Dough
Add the all-purpose flour and salt to the yeast mixture, stirring just until the dough begins to come together and feels sticky but manageable. Dust your hands and work surface with a little flour and knead the dough for a few minutes until it’s smooth and elastic.
Step 3: Let the Dough Rise
Rub your bowl with olive oil to keep the dough from sticking, place your dough ball inside, and turn it over so it’s coated in oil. Cover with a towel and find a warm spot to let the dough rise for around 1 to 1.5 hours, or until it doubles in size—this process is essential for a light crust.
Step 4: Prepare the Pistachio Pesto
While your dough rises, make the pesto by pulsing pistachios, fresh basil leaves, garlic, lemon juice, and Pecorino Romano in a food processor. Blend just enough so the nuts are coarsely chopped for texture. With the processor running, drizzle in extra virgin olive oil, then season with kosher salt and pepper. Taste and adjust seasoning—this pesto is the heart of your pizza’s flavor.
Step 5: Roll Out the Dough
Preheat your oven to 450°F (230°C) and dust a 10×15 inch baking sheet with flour or coarse cornmeal. Punch down your risen dough and roll it out on a floured surface until it fits your baking sheet perfectly, giving you a thin, even base ready for toppings.
Step 6: Assemble Your Pistachio Pesto Veggie Pizza with Lemon and Microgreens Recipe
Spread about half a cup of your vibrant pistachio pesto over the dough, followed by dollops of ricotta and a sprinkle of half the lemon zest. Add the shredded cheese blend, then arrange asparagus pieces and green peas across the top. If you want an extra punch of flavor, add a little more pesto here and there.
Step 7: Bake Until Golden and Bubbling
Slide your pizza into the hot oven and bake for 15 to 20 minutes. You’ll know it’s ready when the edges turn golden, the cheeses bubble, and the crust develops a satisfying crispness. Keep an eye on it and let the aroma fill your kitchen—it’s truly irresistible.
Step 8: Garnish and Serve
Once out of the oven, let your pizza cool briefly before topping it with the remaining lemon zest, a generous sprinkle of Parmesan, and extra ricotta if you like it cheesier. Finally, crown your creation with a handful of fresh arugula or microgreens for that peppery, crisp finish that balances all the richness.
How to Serve Pistachio Pesto Veggie Pizza with Lemon and Microgreens Recipe
Garnishes
Adding fresh microgreens or peppery arugula right before serving brings a delightful contrast to the creamy, cheesy base. A final zesting of lemon brightens each bite, keeping the pizza feeling light and fresh.
Side Dishes
This pizza pairs wonderfully with a crisp green salad or a light, citrusy vinaigrette. A chilled glass of white wine or sparkling water with lemon slices makes for refreshing companions that won’t overpower the pizza’s nuanced flavors.
Creative Ways to Present
Serve your Pistachio Pesto Veggie Pizza with Lemon and Microgreens Recipe on a wooden board for rustic charm, or try cutting it into small squares for party platters. Pair it with bowls of extra pesto and lemon wedges on the side to allow guests to customize each slice.
Make Ahead and Storage
Storing Leftovers
If you have any pizza left over, store it in an airtight container in the refrigerator for up to 3 days. Keep the microgreens separate and add fresh when reheating to maintain their crisp texture.
Freezing
You can freeze the dough before baking—just wrap it tightly after the first rise and freeze for up to one month. Thaw overnight in the fridge, let it come to room temperature, then proceed with rolling out and topping. Baking a fully assembled pizza to freeze is not recommended as the fresh veggies may wilt.
Reheating
Reheat slices in a preheated oven at 375°F (190°C) for 7 to 10 minutes to revive the crust’s crispness. Avoid the microwave if possible to keep the cheese melty and the crust from getting soggy.
FAQs
Can I use other nuts instead of pistachios for the pesto?
Absolutely! Walnuts or pine nuts make great alternatives, but pistachios give this pesto its unique flavor and vibrant color that pairs perfectly with the fresh lemon and microgreens.
Is it possible to make this pizza gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free flour blend designed for bread or pizza dough. Just note that the texture may differ slightly, but the flavors will still shine.
How do I keep the veggie toppings from getting soggy during baking?
Cut vegetables to uniform, bite-sized pieces and place them on top of the cheese rather than directly on the sauce so they roast nicely instead of steaming. Also, avoid overcrowding the pizza, which can trap moisture.
Can I prepare the pesto in advance?
Yes! The pistachio pesto can be made up to a week ahead and stored in an airtight container in the fridge. Just give it a quick stir and maybe an extra drizzle of olive oil before spreading on your pizza.
What if I don’t have a food processor?
You can finely chop the pistachios, basil, and garlic by hand and then mix everything with olive oil, lemon juice, cheese, and seasoning to create a rustic but equally delicious pesto.
Final Thoughts
This Pistachio Pesto Veggie Pizza with Lemon and Microgreens Recipe is one of those dishes that feels special but isn’t complicated to make. It’s packed with fresh, vibrant flavors and textures that keep you coming back for more. Whether you’re sharing with friends or indulging solo, give this recipe a try—you’re sure to make it a beloved favorite in your kitchen, just like I have!
Print
Pistachio Pesto Veggie Pizza with Lemon and Microgreens Recipe
- Prep Time: 2 hours
- Cook Time: 17 minutes
- Total Time: 2 hours 17 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pistachio Pesto Pizza recipe offers a unique twist on traditional pizza by combining a homemade pistachio and basil pesto with fresh ricotta, mozzarella, and vibrant spring vegetables like asparagus and peas. The dough is made from scratch and allowed to rise, resulting in a crispy yet chewy crust. Finished with lemon zest, Parmesan, and peppery arugula or microgreens, this pizza is a flavorful, bright, and satisfying meal perfect for a gourmet homemade dinner.
Ingredients
For the Dough
- 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
For the Pistachio Pesto
- 1 cup shelled pistachios
- 1 ½ cups loosely packed fresh basil leaves, torn
- 3 garlic cloves
- 1 tablespoon lemon juice
- ⅓ 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 well and let sit until the mixture is foamy, about 10 minutes, indicating that the yeast is active.
- Form Dough: Add all-purpose flour and salt to the yeast mixture, stirring with a spoon until the dough starts to come together but remains sticky.
- Knead Dough: Transfer the dough to a floured surface and knead it with your hands for several minutes until smooth and elastic.
- First Rise: Oil the same large bowl lightly with olive oil. Place the dough inside, turning it to coat all sides with oil, then cover with a towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Make 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 until the nuts are coarsely chopped.
- Blend Pesto: With the processor running, slowly stream in the extra virgin olive oil until the mixture reaches a coarse pesto consistency. Season with kosher salt and freshly ground pepper to taste and pulse briefly to combine. Adjust seasoning if needed. Store any leftover pesto in an airtight container in the refrigerator for up to one week.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Dust a 10×15 inch baking sheet with flour or coarse cornmeal to prevent sticking.
- Roll Out Dough: Punch down the risen dough and place it on a floured surface. Roll it out to fit the size of your prepared baking sheet (approximately 10×15 inches).
- Assemble Pizza: Transfer the rolled dough to the baking sheet. Spread about ½ cup of the pistachio pesto evenly over the dough. Spoon dollops of ricotta cheese on top and sprinkle half of the lemon zest evenly over the surface.
- Add Cheese and Vegetables: Sprinkle the shredded mozzarella/provolone/Italian blend cheese evenly over the pesto and ricotta. Arrange the asparagus pieces and green peas on top. If you like, add more pistachio pesto in spots for extra flavor.
- Bake: Place the pizza in the preheated oven and bake for 15 to 20 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Garnish and Serve: Remove the pizza from the oven and let it cool slightly. Top with the remaining lemon zest, grated Parmesan cheese, and extra ricotta if desired. Finally, scatter fresh arugula or microgreens over the pizza for a peppery and fresh finish.
- Slice and Enjoy: Slice the pizza into portions and serve warm.
Notes
- Be sure the water is warm but not hot to properly activate the yeast without killing it.
- If you don’t have a food processor, you can finely chop the pistachios and basil by hand, then whisk together the pesto ingredients with olive oil.
- Use coarse cornmeal on the baking sheet for a crispier crust texture at the bottom.
- The pesto can be made ahead of time and stored for up to a week in the refrigerator.
- To make this pizza vegetarian, ensure the cheeses used do not contain animal rennet.
- For an even zestier flavor, add a little fresh lemon juice to the pesto.
- Make sure asparagus spears are not too thick to ensure they cook properly during baking.
