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
Scale
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.
