If you are looking for a vibrant twist on pizza night, the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe is your new best friend. This colorful, fresh, and flavorful pizza bursts with spring flavors, combining a creamy homemade pistachio pesto with tender asparagus, sweet peas, and peppery microgreens. It’s a comforting yet elegant dish that feels both nutritious and indulgent, perfect for gathering friends or treating yourself to something spectacular at home.
Ingredients You’ll Need
The magic of the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe comes from a handful of simple, yet thoughtfully chosen ingredients. Each one plays a key role in creating a balance of creamy, crunchy, fresh, and tangy flavors that make this pizza unforgettable.
- Warm water: Activates the yeast, helping the dough rise beautifully.
- Active dry yeast: The secret to a light, airy pizza crust.
- Honey: Adds a touch of natural sweetness to balance flavors and help yeast activation.
- Olive oil: Enhances dough texture and flavors throughout.
- All-purpose flour: Provides structure for the perfect pizza dough.
- Salt: Essential for seasoning the dough and bringing out natural flavors.
- Shelled pistachios: The star of the pesto, giving a nutty depth.
- Fresh basil leaves: Adds herbal brightness to the pesto.
- Garlic cloves: Provides a punch of savory flavor.
- Lemon juice: Adds zesty freshness balancing the richness.
- Pecorino Romano cheese: Brings sharpness and saltiness to the pesto.
- Extra virgin olive oil: Creates a luscious pesto texture.
- Kosher salt and pepper: Used to tune the pesto’s seasoning perfectly.
- Ricotta cheese: Adds creaminess that complements the pesto and veggies.
- Shredded mozzarella/provolone/Italian blend cheese: Melts beautifully over the toppings.
- Lemon zest: Sprinkled on top for a fragrant citrus note.
- Asparagus spears: Tender and vibrant, they bring a lovely crunch and color.
- Green peas: Sweet bursts of flavor and texture.
- Parmesan cheese: Used as a finishing touch for extra savory depth.
- Arugula or microgreens: Adds a peppery freshness and elegant presentation.
- Flour and coarse cornmeal: For dusting your workspace and baking sheet to prevent sticking.
How to Make Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Step 1: Activate and Prepare the Dough
Begin by combining warm water, active dry yeast, honey, and olive oil in a large bowl. Stir gently and let this mixture sit until it becomes foamy—this means your yeast is alive and well, ready to give you that perfect airy crust. Next, stir in the flour and salt until a sticky dough forms. Knead by hand on a floured surface until smooth and elastic, then let it rise in an olive oil–coated bowl covered with a towel until doubled in size, roughly 1 to 1.5 hours. This rest time is crucial for developing flavor and texture.
Step 2: Make the Pistachio Pesto
While your dough is rising, dive into making the luscious pistachio pesto. Toss shelled pistachios, torn basil leaves, garlic cloves, lemon juice, and Pecorino Romano cheese into a food processor. Pulse until the nuts are coarsely chopped, then slowly stream in extra virgin olive oil to form a smooth, vibrant sauce. Season with kosher salt and pepper to taste. This pesto is the flavor powerhouse that elevates the pizza — don’t be shy to taste and adjust!
Step 3: Prepare and Roll Out the Dough
Preheat your oven to a high 450°F (230°C) to ensure that crisp crust. Lightly dust a baking sheet with flour or coarse cornmeal to prevent sticking. Punch down your risen dough and roll it out on a floured surface to approximately 10 by 15 inches to fit your sheet. This thin, even base will hold all those delicious toppings without getting soggy.
Step 4: Assemble the Pizza
Spread about half a cup of the pistachio pesto over your rolled-out dough, creating a fragrant green canvas. Dollop ricotta cheese evenly atop, followed by a sprinkle of lemon zest that adds a subtle zing. Layer shredded mozzarella or your Italian cheese blend all over, then nestle in the prepared asparagus pieces and green peas for a burst of freshness and texture. For an extra kick of flavor, you can add a touch more pesto on top before baking.
Step 5: Bake and Garnish
Place the baking sheet in your preheated oven and bake the pizza for 15 to 20 minutes, or until the crust is golden and the cheese melts bubblingly. Once out of the oven, let it cool slightly to set. Finish with remaining lemon zest, a generous sprinkle of Parmesan cheese, dollops of extra ricotta if you like it extra creamy, and a handful of peppery arugula or microgreens. Slice it up and prepare yourself for one of the most delightful slices of pizza you’ll ever enjoy.
How to Serve Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Garnishes
Freshness is king when serving this pizza. A big handful of crisp microgreens or peppery arugula on top adds an irresistible contrast to the creamy cheeses and pesto. A final dusting of grated Parmesan and a sprinkle of lemon zest brighten it up and make each bite delightful.
Side Dishes
Pair this pizza with a light, crisp green salad tossed in lemon vinaigrette to complement its bright flavors without overwhelming your palate. Roasted seasonal vegetables or a chilled white wine work beautifully to round out the meal and enhance the fresh, garden-inspired ingredients.
Creative Ways to Present
Try serving slices on rustic wooden boards for a casual yet elegant vibe. For a crowd, cut the pizza into smaller squares to make sharing easier. You can also offer small bowls of extra pistachio pesto and ricotta on the side, allowing everyone to customize their own slice with more creamy goodness and nutty flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover pizza in an airtight container or wrapped tightly in plastic wrap in the refrigerator. It will stay fresh for up to 3 days, and you’ll still taste all those fresh flavors even after a day or two.
Freezing
If you want to keep pizza longer, freeze individual slices wrapped in parchment and foil. Freeze for up to 2 months. To enjoy, thaw overnight in the fridge for the best texture after reheating.
Reheating
Reheat your pizza in a hot oven or toaster oven at 375°F (190°C) for about 8 to 10 minutes to revive that crispy crust and melty cheese. Avoid the microwave, which can make the crust soggy and dull the vibrant pesto flavors.
FAQs
Can I use store-bought pesto instead of making pistachio pesto?
You can, but making pistachio pesto fresh is what truly makes this recipe special. The homemade pesto’s nutty crunch and brightness perfectly complement the toppings. Store-bought pesto often uses pine nuts or basil only, which changes the taste, but it’s a great shortcut if you’re short on time.
Is this pizza dough recipe suitable for gluten-free diets?
This particular dough uses all-purpose flour and is not gluten-free. However, you could experiment with gluten-free flour blends and adjust hydration a bit to achieve a similar texture.
Can I prepare the pistachio pesto in advance?
Absolutely! The pistachio pesto keeps beautifully in an airtight container in the refrigerator for up to a week. This makes assembling the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe quick and easy when you’re ready to bake.
How can I make this pizza vegan?
Substitute ricotta and mozzarella with vegan cheese alternatives or cashew-based spreads. Just ensure the cheeses melt well or add the vegan cheese after baking for creaminess. The pistachio pesto can also be adapted by skipping the Pecorino and using nutritional yeast for cheesiness.
What’s the best way to cook asparagus for this pizza?
Cutting asparagus into thirds and topping it raw on the pizza allows it to cook just right during baking — tender but with a lovely bite. Avoid pre-cooking it, so it maintains its bright green color and fresh flavor.
Final Thoughts
I cannot recommend enough that you try the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe soon. It’s a dazzling, fresh, and utterly satisfying celebration of spring’s bounty and homemade goodness. Once you make it, this recipe will be your go-to for impressing guests or treating yourself to something truly special at home. Trust me, your taste buds will thank you!
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 Course
- Method: Baking
- Cuisine: Italian
Description
This Pistachio Pesto Pizza is a delightful combination of homemade dough topped with vibrant pistachio pesto, fresh ricotta, mozzarella blend, and fresh spring vegetables like asparagus and peas. Finished with lemon zest, Parmesan, and arugula, this pizza offers a fresh, nutty, and cheesy flavor perfect for a gourmet homemade pizza night.
Ingredients
For the Dough:
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2½ cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
For the Pistachio Pesto:
- 1 cup shelled pistachios
- 1½ 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, yeast, honey, and olive oil. Mix with a spoon and let it sit until foamy, about 10 minutes.
- Form Dough: Add flour and salt to the yeast mixture, stirring with a spoon until the dough forms but remains sticky. Use your hands to gather it into a ball and knead on a floured surface for a few minutes until smooth.
- Let Dough Rise: Lightly oil the same bowl and place the dough inside, turning to coat with oil. Cover with a towel and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make Pistachio Pesto: While the dough rises, add pistachios, basil, garlic, lemon juice, and Pecorino Romano to a food processor. Pulse until nuts are coarsely chopped. With the processor running, slowly stream in olive oil. Season with salt and pepper to taste and pulse again. Adjust seasoning if needed. Store any extra pesto in an airtight container in the fridge for up to a week.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 450°F (230°C). Sprinkle flour or coarse cornmeal on a 10×15 inch baking sheet to prevent sticking.
- Roll Out Dough: Once the dough has risen, punch it down and transfer to a floured surface. Roll out dough to fit the prepared baking sheet.
- Assemble Pizza: Spread about ½ cup of pistachio pesto evenly over the dough. Dot with ricotta cheese and sprinkle half of the lemon zest on top. Follow with shredded mozzarella/provolone/Italian blend cheese. Distribute asparagus pieces and green peas over the top. Add more pesto if desired.
- Bake Pizza: Place the baking sheet in the preheated oven. Bake for 15 to 20 minutes, or until the crust is golden and the cheese is bubbly.
- Garnish and Serve: Remove pizza from oven and let it cool slightly. Sprinkle the remaining lemon zest, Parmesan cheese, and extra ricotta on top. Finish with a handful of arugula or microgreens. Slice and enjoy immediately.
Notes
- You can prepare the pistachio pesto ahead of time and store it in the refrigerator for up to one week.
- Adjust the amount of lemon zest according to your preference for brightness and acidity.
- Use coarse cornmeal under the dough for added texture and to prevent sticking to the baking sheet.
- Make sure to remove woody stems from asparagus to ensure tenderness after baking.
- For a crispier crust, you can pre-bake the dough for 5 minutes before adding toppings.
