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
Scale
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.
