If you’re craving a pizza that’s bursting with fresh, vibrant flavors and a touch of gourmet magic, the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe is your new best friend. This beautiful creation marries the nutty richness of homemade pistachio pesto with tender asparagus, sweet peas, creamy ricotta, and peppery microgreens for a truly unforgettable bite. Whether it’s a weekend treat or a special meal for friends, this pizza dazzles both the eyes and the palate without ever feeling heavy.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, turning a simple pizza into a sensational experience. From the fluffy, homemade dough to the fresh greens topping, get ready to embrace fresh, colorful, and flavorful components that work in perfect harmony.
- Warm water: Activates the yeast and helps create that airy dough texture you love.
- Active dry yeast: The magic behind the dough’s rise and lightness.
- Honey: Adds a subtle sweetness that balances the savory notes perfectly.
- Olive oil: Provides richness and keeps the dough tender.
- All-purpose flour: The essential base that gives the dough structure.
- Salt: Enhances every flavor from the dough to the toppings.
- Flour and coarse cornmeal: For dusting, ensuring a crispy crust that doesn’t stick.
- Shelled pistachios: The star ingredient in your pesto, adding crunch and earthiness.
- Fresh basil leaves: Bright, aromatic herbaceous notes for your pesto.
- Garlic cloves: Brings a punch of bold flavor to the pesto.
- Lemon juice: Adds a lively citrus brightness to the pesto dressing.
- Finely grated Pecorino Romano cheese: Salty and sharp, elevating the pesto’s depth.
- Extra virgin olive oil: Silky texture and rich flavor in the pesto.
- Kosher salt and pepper: To season the pesto perfectly.
- Ricotta cheese: Creamy dollops that melt delightfully on the pizza.
- Mozzarella/provolone/Italian blend cheese: For that classic gooey, golden melt.
- Fresh lemon zest: Adds zingy brightness on top after baking.
- Asparagus spears: Tender yet crisp, offering a fresh green crunch.
- Green peas: Sweet bursts of color and texture.
- Parmesan cheese: Nutty and crunchy topping for an extra layer of flavor.
- Arugula or microgreens: Peppery, fresh greens to finish the pizza with a beautiful vibrancy.
How to Make Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by mixing warm water, active dry yeast, honey, and olive oil in a large bowl. Give it a good stir and let this mixture rest until it becomes foamy—this proof of life takes about 10 minutes and is key to your dough rising just right.
Step 2: Mix and Knead the Dough
Once your yeast is bubbly, add the flour and salt. Stir with a spoon until the dough clumps together but remains sticky. Transfer it to a floured surface and knead with your hands for a few minutes until smooth and elastic. Kneading is where that beautiful texture begins!
Step 3: Let the Dough Rise
Coat your clean bowl with olive oil, place your dough ball inside, and turn it so every side gets oiled. Cover the bowl with a towel and pop it in a warm spot to rise for 1 to 1.5 hours. It should nearly double, making it light and airy.
Step 4: Make the Pistachio Pesto
While the dough is working its magic, blend together pistachios, fresh basil, garlic, lemon juice, and Pecorino Romano in a food processor. Pulse until the nuts are roughly chopped, then stream in the olive oil as it blends to a creamy, nutty pesto. Season with salt and pepper to taste. This vibrant pesto will be the flavor bomb of your pizza.
Step 5: Prepare the Oven and Shape the Dough
Preheat your oven to 450°F (230°C). Dust a 10×15 inch baking sheet with flour or coarse cornmeal to prevent sticking. Punch down your risen dough and roll it out to fit the pan. The rustic, imperfect shape adds a charming homemade touch.
Step 6: Assemble Your Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Spread about half a cup of your luscious pistachio pesto over the dough, then dollop with ricotta and sprinkle half the lemon zest for a zesty surprise. Layer shredded mozzarella or your Italian cheese blend evenly on top, then scatter the asparagus and peas for fresh and bright veggie bites. Add a little more pesto if you’re feeling generous—it never hurts!
Step 7: Bake to Perfection
Pop the pizza in your hot oven for 15 to 20 minutes until the crust turns golden and the cheese melts into bubbly goodness. Your kitchen will start smelling irresistible by now — that’s your cue!
Step 8: Garnish and Serve
Once out of the oven, let your pizza rest briefly to set the toppings. Sprinkle on the remaining lemon zest, a shower of Parmesan, extra ricotta if you like it creamy, and finish with fresh arugula or microgreens for that final crisp, peppery pop. Slice up and prepare for joyful bites.
How to Serve Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Garnishes
Don’t skip the fresh microgreens or arugula on top—it adds a vibrant color contrast and a fresh, peppery crunch that perfectly complements the rich pesto and creamy cheeses. A sprinkle of lemon zest right before serving amps up the zestiness, making each slice an exciting flavor journey.
Side Dishes
This pizza pairs beautifully with a light, crisp salad tossed with olive oil and lemon or a chilled glass of Sauvignon Blanc. A simple cucumber salad or marinated olives can also provide refreshing contrast to the richness of this Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe.
Creative Ways to Present
For a playful dinner party, serve this pizza sliced into small squares alongside a bowl of extra pistachio pesto for dipping. Garnish each square with a tiny sprig of microgreens for an elegant touch. Alternatively, pair with a board of fresh fruits and nuts for a chic gathering.
Make Ahead and Storage
Storing Leftovers
Looking to enjoy this Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe the next day? Store any leftover pizza in an airtight container or wrapped tightly in foil in the fridge, where it will keep beautifully for up to 3 days without losing its fresh flavors.
Freezing
You can freeze the baked pizza for longer storage by wrapping it tightly in plastic wrap and foil. It’s best eaten within 1 month. When you’re ready to enjoy, thaw overnight in the fridge, then reheat until warm and crispy.
Reheating
To bring your leftover pizza back to life, reheat it in a hot oven at 375°F (190°C) for about 10 minutes or until the crust is crispy and the cheese is melted. Avoid the microwave if you want to keep that pizza’s perfect texture.
FAQs
Can I use store-bought pesto instead of making pistachio pesto?
Store-bought pesto can work in a pinch, but it won’t have the nutty brightness and freshness of homemade pistachio pesto. Making your own is surprisingly easy and really elevates the recipe.
What can I substitute if I don’t have pistachios?
Walnuts or pine nuts are great alternatives, though they will alter the flavor profile slightly. If allergies are a concern, pumpkin seeds can provide some nuttiness without adding allergens.
How do I know when my pizza dough has risen enough?
It’s ready when it has nearly doubled in size and springs back slowly when you gently poke it with a finger. This means the yeast has done its work, and the dough is airy and light.
Is it necessary to use a blend of cheeses for this pizza?
While you can use just mozzarella, a blend adds deeper flavor complexity. The combination of mozzarella, provolone, and Italian cheeses melts beautifully and balances well with the tangy ricotta and pistachio pesto.
Can I make this recipe vegan-friendly?
Yes! Swap out the cheeses for vegan versions and use nutritional yeast in the pesto instead of Pecorino Romano. The pistachio pesto is naturally rich and flavorful, so it translates well to a vegan adaptation.
Final Thoughts
There is something truly special about the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe—it’s a wonderful way to impress with fresh ingredients and homemade goodness. Whether you’re serving it as a casual meal or for guests, each bite feels like a little celebration of spring’s best flavors. Give this vibrant pizza a try and watch it quickly become a favorite in your kitchen.
Print
Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
- Prep Time: 2 hours
- Cook Time: 17 minutes
- Total Time: 2 hours 17 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pistachio Pesto Pizza features a homemade yeast dough topped with a unique pistachio basil pesto, ricotta, mozzarella blend, fresh asparagus, green peas, and bright lemon zest. The pizza is baked to golden perfection and garnished with arugula and Parmesan, offering a fresh, nutty, and vibrant flavor profile perfect for spring or summer meals.
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. Stir together and let sit until foamy, about 10 minutes, indicating that the yeast is activated and ready to use.
- Form Dough: Add flour and salt to the yeast mixture. Stir with a spoon until the dough starts to come together and is still slightly sticky.
- Knead Dough: Transfer the dough to a floured surface and knead with your hands for a few minutes until the dough becomes smooth and elastic.
- First Rise: Rub a clean 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 to rise for about 1 to 1.5 hours, until it doubles in size.
- Make Pesto: While the dough rises, prepare the pistachio pesto by placing pistachios, basil, garlic, lemon juice, and Pecorino Romano cheese in a food processor. Pulse to coarsely chop the pistachios and ingredients.
- Blend Pesto: With the food processor running, slowly stream in the olive oil until the mixture is well combined but still retains some texture. Season with kosher salt and pepper, pulse to combine, and adjust seasoning to taste. Store any extra pesto in an airtight container in the fridge for up to a week.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Lightly dust a 10×15 inch baking sheet with flour or coarse cornmeal to prevent sticking.
- Roll Out Dough: After the dough has risen, punch it down gently and transfer it to a floured surface. Roll it out evenly to fit the 10×15 inch baking sheet.
- Assemble Pizza: Spread about ½ cup of the pistachio pesto evenly over the dough. Drop dollops of ricotta cheese on top, then sprinkle half of the lemon zest evenly over the surface.
- Add Cheese and Vegetables: Sprinkle shredded mozzarella/provolone/Italian blend cheese over the pizza. Arrange asparagus spears and green peas on top. Optionally, add a little more pesto if desired for extra flavor.
- Bake Pizza: Place the assembled pizza on the prepared baking sheet in the preheated oven. Bake for 15 to 20 minutes, or until the crust is golden and cheese is bubbly and melted.
- Garnish and Serve: Remove the pizza from the oven and let it cool slightly. Top with the remaining lemon zest, additional dollops of ricotta cheese, a sprinkle of Parmesan cheese, and a handful of fresh arugula or microgreens.
- Slice and Enjoy: Slice the pizza into servings and serve warm for the best flavor and texture experience.
Notes
- Make sure the water is warm but not hot to activate the yeast properly.
- The dough should be slightly sticky before kneading, but add a bit more flour if it’s too wet to handle.
- You can prepare the pesto a day in advance and store it refrigerated to deepen the flavors.
- Add more or fewer vegetables according to your taste or what’s in season.
- For a crispier crust, bake the pizza directly on a preheated pizza stone instead of a baking sheet.
- Store leftover pizza in an airtight container in the refrigerator for 2-3 days.
