There is something wonderfully fresh and vibrant about this Pistachio Pesto Vegetable Pizza Recipe that truly makes it a standout in the world of homemade pizzas. Imagine a crisp, golden crust topped with a luscious, nutty pistachio pesto, creamy ricotta, bright pops of lemon zest, and tender asparagus and peas. Every bite offers a perfect balance of textures and flavors that feels both indulgent and wholesome. This recipe is a celebration of fresh ingredients coming together in a way that’s surprisingly simple yet incredibly satisfying.
Ingredients You’ll Need
The beauty of this Pistachio Pesto Vegetable Pizza Recipe lies in its straightforward and thoughtfully chosen ingredients. Each one adds its own unique flair—whether it’s the nutty richness of pistachios, the refreshing brightness of lemon zest, or the soft creaminess of ricotta. Together, they create a dish that’s as colorful as it is delicious.
- Warm water: Activates the yeast to give your dough that perfect rise and airy texture.
- Active dry yeast: The magic behind your fluffy homemade pizza crust.
- Honey: Adds a slight sweetness to balance the savory notes.
- Olive oil: Gives richness and helps tenderize the dough.
- All-purpose flour: The foundation of your crust, providing the structure and chew.
- Salt: Enhances every flavor and helps the dough develop gluten.
- Flour and coarse cornmeal: Prevent sticking and add a rustic touch to the crust’s base.
- Shelled pistachios: For the star ingredient of the pesto, delivering rich nuttiness and texture.
- Fresh basil leaves: Adds aromatic, herbaceous freshness to the pesto.
- Garlic cloves: Bring depth and savory warmth to the pesto.
- Lemon juice: Brightens the pesto with a zingy citrus note.
- Finely grated Pecorino Romano cheese: Adds salty, sharp complexity to the pesto.
- Extra virgin olive oil: Smoothly blends the pesto ingredients into a creamy sauce.
- Kosher salt and pepper: To season and balance the flavors perfectly.
- Ricotta cheese: Creamy and mild, it softens the bite of the pesto and veggies.
- Shredded mozzarella/provolone/Italian blend cheese: Melts into gooey goodness that’s essential for any pizza.
- Lemon zest: Adds bursts of fresh citrus aroma on top of the finished pizza.
- Asparagus spears: Tender yet slightly crisp, they contribute color and freshness.
- Green peas: Sweet little pops of vibrancy and natural sweetness.
- Parmesan cheese: Sprinkled for that final salty, nutty kick.
- Arugula or microgreens: Adds a peppery, fresh finish and a lovely visual contrast.
How to Make Pistachio Pesto Vegetable Pizza Recipe
Step 1: Activate the Yeast
Begin by combining warm water, active dry yeast, honey, and olive oil in a large bowl. Stir gently and let the mixture sit for about 10 minutes until it becomes foamy—this tells you the yeast is alive and ready to make your dough rise beautifully.
Step 2: Form and Knead the Dough
Add flour and salt to your yeast mixture, stirring until it comes together but remains sticky. Transfer the dough to a lightly floured surface and knead it for a few minutes until smooth and elastic. This kneading process builds gluten, which creates that perfect chewy crust you’re dreaming of.
Step 3: Let the Dough Rise
Rub your mixing bowl with olive oil, place the dough inside, and turn it so every surface is lightly coated. Cover with a towel and find a warm spot for it to rise until doubled in size. This typically takes about 1 to 1.5 hours and is a crucial step for a light, airy crust.
Step 4: Prepare the Pistachio Pesto
While the dough is rising, blend shelled pistachios, fresh basil leaves, garlic, lemon juice, and Pecorino Romano in a food processor. Pulse until the nuts are coarsely chopped. Then, with the processor running, slowly pour in extra virgin olive oil until you achieve a creamy consistency. Season with kosher salt and pepper, tasting to balance flavors perfectly.
Step 5: Preheat the Oven and Prepare the Baking Sheet
Set your oven to 450°F (230°C). Lightly dust a 10×15 inch baking sheet with flour or coarse cornmeal. This step prevents the pizza from sticking and adds a delightful texture to the crust’s bottom.
Step 6: Roll Out Dough and Assemble
Punch down the risen dough and roll it out to fit your prepared baking sheet. Spread about half a cup of your luscious pistachio pesto evenly over the surface. Dollop ricotta cheese and sprinkle half the lemon zest over the pesto, followed by a generous layer of shredded mozzarella or Italian blend cheese.
Step 7: Add Your Vegetables and Finish Assembly
Top the pizza with asparagus pieces and green peas, distributing them evenly. If you love extra pesto flavor, drizzle a bit more on top before popping your pizza into the oven.
Step 8: Bake and Garnish
Bake the pizza for 15 to 20 minutes until the crust is golden and the cheese bubbly. Once out of the oven, let it cool slightly before adding the remaining lemon zest, Parmesan cheese, extra ricotta if desired, and a vibrant handful of arugula or microgreens for freshness and color.
How to Serve Pistachio Pesto Vegetable Pizza Recipe
Garnishes
The finishing touches are what elevate this Pistachio Pesto Vegetable Pizza Recipe to something really special. Freshly grated Parmesan adds a salty contrast, while a sprinkle of lemon zest wakes up the whole dish with citrus brightness. The arugula or microgreens not only provide a peppery bite but also a stunning pop of green that invites everyone to dive in.
Side Dishes
Pair this pizza with a crisp, simple green salad tossed in lemon vinaigrette to echo the citrus notes from the pizza itself. A light, chilled white wine or sparkling water with a squeeze of lemon would also complement the fresh flavors nicely, making your meal feel balanced and refreshing.
Creative Ways to Present
For a bit of fun, serve your pizza family-style on a rustic wooden board with small bowls of extra pesto and Parmesan on the side so everyone can customize their slices. You can even accompany it with a colorful vegetable antipasto or a small bowl of olives to keep the vibrant vegetable theme running throughout the meal.
Make Ahead and Storage
Storing Leftovers
You can store leftover slices in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld even more after a day, so it’s perfect for a quick lunch or dinner the next day.
Freezing
If you want to freeze this pizza, wrap slices tightly in plastic wrap and foil before freezing. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
For the best texture when reheating, warm slices in a skillet over medium heat or bake in the oven at 375°F (190°C) for about 10 minutes. This helps keep the crust crispy while melting the cheese back to gooey perfection.
FAQs
Can I use store-bought pesto instead of making pistachio pesto?
While store-bought pesto saves time, the fresh pistachio pesto in this recipe offers a unique nuttiness and brightness that really shines through. If you’re in a pinch, choose a fresh, good-quality basil pesto and add a handful of finely chopped pistachios to get closer to the original flavor.
What if I don’t have asparagus or peas?
No worries at all! You can substitute with other fresh vegetables like zucchini ribbons, cherry tomatoes, or even roasted bell peppers. The key is to choose vegetables that complement the bright, nutty pesto without overpowering it.
Is this pizza dough recipe suitable for beginners?
Absolutely! The dough is straightforward to make and quite forgiving. Just be sure to give it enough time to rise and knead gently but thoroughly. It’s a great starter recipe if you’re new to homemade pizza.
Can I make the dough and pesto ahead of time?
Yes! You can prepare both the dough and the pesto a day ahead. Store the dough wrapped tightly in the fridge and bring it to room temperature before using. Pesto will stay fresh in an airtight container refrigerated for up to a week, making meal prep much easier.
What cheese blend works best for this pizza?
A mixture of mozzarella, provolone, and Italian blend cheeses provides the ideal melt and flavor profile. They balance creaminess and stretch while letting the pistachio pesto stand out. Feel free to experiment, but this blend gives you that perfect pizza melt and rich taste.
Final Thoughts
Trying this Pistachio Pesto Vegetable Pizza Recipe is like inviting a burst of springtime freshness right into your kitchen and onto your plate. It’s a dish that looks stunning, tastes incredible, and feels light yet indulgent—perfect for sharing with friends or savoring all to yourself. Once you make it, you’ll find it hard to go back to ordinary pizza options. So roll up your sleeves and dive into this vibrant, nourishing, and utterly delicious pizza experience!
Print
Pistachio Pesto Vegetable Pizza Recipe
- Prep Time: 2 hours
- Cook Time: 17 minutes
- Total Time: 2 hours 17 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pistachio Pesto Pizza recipe combines a homemade yeast dough with a vibrant, nutty pistachio basil pesto, creamy ricotta, and fresh spring vegetables like asparagus and peas. Baked to golden perfection and finished with lemon zest, Parmesan cheese, and peppery arugula, this pizza offers a fresh, flavorful twist on the classic that’s perfect for a gourmet vegetarian meal.
Ingredients
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
- 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 gently to mix and let the mixture sit undisturbed for about 10 minutes until it becomes foamy, indicating the yeast is activated.
- Form Dough: Add all-purpose flour and salt to the yeast mixture. Stir with a spoon until the dough starts to come together but remains slightly sticky.
- Knead the Dough: Transfer the dough to a floured surface and knead it with your hands for several minutes until it becomes smooth and elastic.
- First Rise: Lightly oil the mixing bowl, place the dough inside and turn to coat it with oil. Cover the bowl with a clean towel and set it in a warm place to rise for 1 to 1.5 hours, or until the dough doubles in size.
- Prepare Pistachio Pesto: While the dough rises, combine shelled pistachios, torn basil leaves, garlic cloves, lemon juice, and Pecorino Romano cheese in a food processor. Pulse to coarsely chop the nuts and ingredients.
- Blend Pesto: With the food processor running, slowly stream in the extra virgin olive oil until the pesto is smooth but still textured. Season with kosher salt and pepper, pulsing to incorporate. Adjust seasoning to taste.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 450°F (230°C). Lightly sprinkle flour or coarse cornmeal on a 10×15 inch baking sheet to prevent sticking.
- Roll Out Dough: Punch down the risen dough on a floured surface. Roll it out to fit the dimensions of the prepared baking sheet.
- Assemble Pizza: Spread about ½ cup of pistachio pesto evenly over the rolled dough. Dollop ricotta cheese over the pesto and sprinkle with half of the lemon zest. Follow with a layer of shredded mozzarella/provolone/Italian blend cheese.
- Add Vegetables: Distribute asparagus pieces and green peas evenly over the cheese layer. Optionally, drizzle with more pistachio pesto for extra flavor.
- Bake: Place the baking sheet with the assembled pizza into the preheated oven. Bake for 15 to 20 minutes until the crust is golden brown and the cheese is bubbly and melted.
- Garnish and Serve: Remove the pizza from the oven and let it cool slightly. Sprinkle with the remaining lemon zest, grated Parmesan cheese, and additional ricotta if desired. Top with fresh arugula or microgreens for a peppery finish.
- Slice and Enjoy: Cut the pizza into slices and serve warm for the best taste experience.
Notes
- You can store leftover pistachio pesto in an airtight container in the refrigerator for up to one week.
- For a crispier crust, pre-bake the rolled-out dough for 5 minutes before adding toppings.
- Adjust the amount of garlic in the pesto to suit your taste preference.
- This pizza is vegetarian-friendly but not vegan due to cheese and honey.
- Use coarse cornmeal on the baking sheet to add a slightly crunchy texture to the pizza base.
