If you are craving something vibrant, fresh, and utterly delicious, then this Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe is your new go-to. It’s a colorful symphony of spring flavors, where nutty pistachio pesto meets tender asparagus and sweet peas, all generously layered on a chewy homemade crust. The microgreens and zesty lemon brighten every bite, creating a pizza that feels both indulgent and light. Whether you’re a seasoned pizza lover or just looking to try something delightfully different, this recipe brings together simple ingredients into a dish that’s bursting with personality and charm.
Ingredients You’ll Need
Each ingredient in this Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe is carefully chosen to boost flavor, texture, and color, proving that simple pantry staples can create extraordinary results.
- Warm water: Essential for activating the yeast and creating a perfect pizza dough texture.
- Active dry yeast: Helps the dough rise and develop that light, airy crumb you want.
- Honey: Adds a subtle sweetness that balances the savory elements of the pesto and toppings.
- Olive oil: Adds moisture to the dough and richness to the pesto.
- All-purpose flour: The base for your dough; gives the crust structure and chewiness.
- Salt: Enhances every flavor and strengthens the dough.
- Coarse cornmeal or flour: For dusting, it prevents sticking and creates a nice crisp bottom.
- Shelled pistachios: The star of the pesto, providing a rich, nutty foundation.
- Fresh basil leaves: Bright, aromatic, and essential for classic pesto flavor.
- Garlic cloves: Adds pungent depth and warmth to the pesto.
- Lemon juice: Injects freshness and a zesty edge into the pesto.
- Pecorino Romano cheese: Delivers salty, tangy notes that balance the pesto perfectly.
- Ricotta cheese: Lends creamy, mild richness that softens the bold pesto flavors.
- Shredded mozzarella/provolone/Italian blend cheese: Provides melty, gooey texture topping.
- Lemon zest: Sprinkled on top to brighten and add a burst of citrus aroma.
- Asparagus spears: Tender-crisp vegetable topping that adds vibrant color and fresh Earthiness.
- Green peas: Subtle sweetness and pop of green textural contrast.
- Parmesan cheese: For finishing, adding a little salty crunch.
- Arugula or microgreens: Fresh, peppery greens that crown the pizza with flavor and visual appeal.
How to Make Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Step 1: Activate the Yeast
Begin by combining warm water, active dry yeast, honey, and olive oil in a large mixing bowl. Stir gently and let it sit for about 10 minutes until it becomes foamy and bubbly. This step is crucial because it wakes up the yeast, ensuring your dough will rise beautifully.
Step 2: Prepare the Dough
Next, add all-purpose flour and salt to the yeast mixture. Stir with a spoon until the dough just comes together, still sticky but manageable. Then, turn it out onto a floured surface and knead for a few minutes until smooth and elastic. This hands-on kneading helps develop gluten, giving your pizza crust that perfect chew.
Step 3: Let the Dough Rise
Coat your mixing bowl lightly with olive oil and place your dough ball inside, turning it once to cover all sides. Cover with a towel and leave it in a warm spot for 1 to 1.5 hours. During this time, the dough will double in size, becoming airy and soft—an essential foundation for an irresistible crust.
Step 4: Make the Pistachio Pesto
While the dough rises, blend together pistachios, torn fresh basil, garlic, lemon juice, and Pecorino Romano cheese in a food processor. Pulse until coarsely chopped. With the processor on, slowly drizzle in the extra virgin olive oil to create a vibrant, textured pesto. Season with kosher salt and pepper, adjusting to taste. This pesto is the heart of the pizza, infusing nutty and herby goodness into every bite.
Step 5: Prepare the Pizza Base
Preheat your oven to 450°F (230°C). Dust a 10×15 inch baking sheet with flour or coarse cornmeal. Once the dough has risen, punch it down and roll it out directly on your work surface to fit the baking sheet. This ensures an even and crispy crust once baked.
Step 6: Assemble the Pizza
Spread about half a cup of the freshly made pistachio pesto evenly over the dough as your savory base layer. Then dollop ricotta cheese and sprinkle half the lemon zest across the surface. Top with shredded mozzarella or your Italian cheese blend for that ideal melty layer. Arrange asparagus spears and green peas on top for pops of fresh color and texture. If you want an extra kick, drizzle more pesto on the veggies before baking.
Step 7: Bake to Perfection
Slide the baking sheet into your preheated oven and bake for 15 to 20 minutes until the crust is golden brown and bubbling with cheese. Keep an eye on it so the asparagus remains tender-crisp and the cheese perfectly melted and slightly browned.
Step 8: Garnish and Enjoy
Once out of the oven, let the pizza cool for a few minutes. Sprinkle the remaining lemon zest, a generous handful of Parmesan cheese, and extra ricotta if you like. Finish by topping with peppery arugula or delicate microgreens. Then slice it up and savor every colorful, flavor-packed bite.
How to Serve Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Garnishes
Add fresh lemon zest, shaved Parmesan, and a handful of microgreens or arugula at the end. These garnishes elevate the pizza visually and flavor-wise by introducing brightness, saltiness, and peppery crunch, making each slice more complex and exciting.
Side Dishes
This pistachio pesto pizza pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette or a chilled glass of white wine. For heartier meals, serve with roasted garlic mushrooms or a soup like chilled cucumber for contrast.
Creative Ways to Present
Try cutting your pizza into small squares for a fabulous appetizer spread, or create personalized mini pizzas with smaller dough balls. You can also drizzle extra pesto or a balsamic glaze artistically on the plate for a restaurant-worthy presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pizza tightly in plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing you to enjoy the fresh flavors even later in the week.
Freezing
You can freeze baked pizza slices by wrapping them individually in freezer-safe wrap and placing them in a zip-top bag. Frozen pizza will last up to 2 months without losing much flavor or texture, perfect for quick meals later on.
Reheating
For best results, reheat pizza in a preheated oven at 375°F (190°C) for about 10 minutes to crisp the crust and warm the toppings evenly. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use store-bought pesto instead of making pistachio pesto?
While you can use store-bought pesto, homemade pistachio pesto adds a special nutty flavor and freshness that elevates this pizza uniquely. If substituting, try to find a pesto with similar freshness or add chopped pistachios for that crunch.
Is it necessary to use fresh basil for the pesto?
Fresh basil is highly recommended because it contributes vibrant aroma and flavor that dried herbs cannot match. It really brings the pesto to life in this recipe.
Can I prepare the dough in advance?
Absolutely! Prepare the dough the night before and let it rise slowly in the refrigerator. Just bring it to room temperature before rolling out to make assembly easier and flavors more developed.
What if I don’t have peas or asparagus on hand?
You can substitute with other spring vegetables like snap peas, zucchini ribbons, or roasted artichokes. The key is to maintain a balance of fresh, green, and tender textures that complement the pesto.
Is this pizza vegetarian?
Yes, this Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe is entirely vegetarian and packed with plant-based goodness, making it perfect for both vegetarians and anyone wanting a lighter pizza option.
Final Thoughts
This Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe is truly a celebration of fresh, vibrant flavors that come together effortlessly. I can’t wait for you to try making it yourself and experience how a handful of simple, quality ingredients can turn into such a memorable meal. It’s perfect for impressing friends, brightening up dinner, or treating yourself to something deliciously different. Dive in and enjoy every colorful slice!
Print
Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 17 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pistachio Pesto Pizza recipe combines a homemade yeast dough with a vibrant pistachio and basil pesto, fresh lemon zest, ricotta, and a blend of cheeses, topped with tender asparagus and sweet peas. Baked to golden perfection, it’s garnished with Parmesan and peppery arugula or microgreens, making for an elegant and flavorful vegetarian pizza perfect for spring or summer.
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
- â…“ cup finely grated Pecorino Romano cheese
- ½ cup extra virgin olive oil
- Kosher salt and pepper, to taste
For the 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 with a spoon and let sit until the mixture becomes foamy, about 10 minutes, indicating that the yeast is active.
- Form Dough: Add the all-purpose flour and salt to the yeast mixture. Stir with a spoon until the dough begins to come together but remains sticky. Transfer to a floured surface and use your hands to knead the dough into a smooth ball, kneading for several minutes to develop gluten.
- First Rise: Lightly oil the same bowl with olive oil, place the dough inside turning to coat it with oil. Cover the bowl with a towel and set it in a warm place. Allow the dough to rise until it doubles in size, about 1 to 1.5 hours.
- Make Pistachio Pesto: While the dough is rising, combine shelled pistachios, torn fresh basil leaves, garlic cloves, lemon juice, and finely grated Pecorino Romano cheese in a food processor. Pulse until the nuts are coarsely chopped. With the processor running, slowly stream in the extra virgin olive oil. Season with kosher salt and freshly ground black pepper to taste. Pulse to combine. Adjust seasoning if needed. Store any extra pesto in an airtight container in the refrigerator for up to one week.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 450°F (230°C). Lightly dust a 10×15 inch baking sheet with either flour or coarse cornmeal to prevent sticking.
- Roll Out Dough: Once the dough has risen, punch it down gently and transfer it to a floured surface. Roll the dough out to fit the prepared 10×15 inch baking sheet evenly.
- Add Pesto and Cheese: Spread about ½ cup of the pistachio pesto evenly over the rolled-out dough. Dollop and gently spread 1 cup of ricotta cheese over the pesto. Sprinkle half of the freshly grated lemon zest on top. Then evenly distribute the shredded mozzarella/provolone/Italian cheese blend over the pizza base.
- Add Vegetables: Arrange the asparagus spears and green peas over the cheesy layer. Optionally, add more pesto in small dollops for extra flavor.
- Bake: Place the baking sheet with the pizza in the preheated oven. Bake for 15 to 20 minutes, or until the crust is golden, the cheese is melted, and the edges are bubbly.
- Garnish and Serve: Remove the pizza from the oven and allow it to cool slightly. Top with the remaining lemon zest, some grated Parmesan cheese, and extra ricotta cheese as desired. Finish by scattering fresh arugula or microgreens over the top. Slice the pizza and serve warm.
Notes
- The dough can be made a day ahead and refrigerated for improved flavor; bring to room temperature before baking.
- For a nut-free pesto alternative, you can substitute pistachios with pumpkin seeds or omit nuts altogether.
- Adjust baking time slightly if your oven runs hot or your crust thickness varies.
- Use fresh cheeses and produce for the best flavor and texture.
- Leftover pesto makes a great spread or sauce for other dishes.
