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
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. 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.
