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
Scale
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
- 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 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.
