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
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 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.
