Description
This Pistachio Pesto Pizza combines a crisp, homemade crust topped with a vibrant pistachio and basil pesto, ricotta, melty mozzarella blend, fresh asparagus, and peas. Enhanced with lemon zest and garnished with peppery arugula or microgreens, this unique pizza is bursting with fresh flavors and perfect for a gourmet vegetarian meal.
Ingredients
Scale
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
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. Mix well and let sit until foamy for 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. Then transfer to a floured surface and knead with your hands for a few minutes until the dough is smooth and elastic.
- Rise: Coat the original bowl with olive oil and place the kneaded dough inside, turning it to coat with oil. Cover the bowl with a towel and let the dough rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- Make Pesto: While the dough rises, prepare the pistachio pesto by combining 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 with the processor running, slowly drizzle in the extra virgin olive oil until fully incorporated. Season with kosher salt and pepper to taste. Optionally adjust seasoning and store leftovers in an airtight container in the fridge for up to one week.
- Preheat Oven and Prepare Baking Sheet: Preheat your 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 doubled in size, punch it down gently and transfer to a floured surface. Roll it out to fit the 10×15 inch baking sheet evenly.
- Add Pesto and Cheese: Spread about ½ cup of the prepared pistachio pesto evenly over the rolled-out dough. Dollop with ricotta cheese and sprinkle half of the freshly grated lemon zest on top. Then scatter the shredded mozzarella/provolone/Italian cheese blend evenly.
- Add Vegetables: Arrange the asparagus pieces and green peas evenly over the cheese layer. Add additional spoonfuls of pesto if desired for extra flavor.
- Bake: Place the prepared pizza on the baking sheet into the preheated oven. Bake for 15 to 20 minutes until the crust is golden and the cheese is melted and bubbling.
- Garnish and Serve: Remove pizza from the oven and let it cool slightly. Top with the remaining lemon zest, freshly grated Parmesan cheese, extra ricotta if desired, and a generous handful of arugula or microgreens. Slice and serve immediately.
Notes
- The pistachio pesto can be made ahead and stored in the refrigerator for up to a week.
- Use coarse cornmeal on the baking sheet to help the crust crisp up and prevent sticking.
- Fresh lemon zest adds brightness that complements the richness of the pesto and cheeses.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for pizza dough.
- Add extra ricotta or Parmesan as garnish to enhance creaminess and flavor.
- This pizza is best eaten fresh out of the oven for the crispiest crust and freshest flavor.
