Description
This Pistachio Pesto Pizza features a homemade dough topped with a vibrant, nutty pistachio basil pesto, creamy ricotta, mozzarella blend, and fresh spring vegetables like asparagus and peas. Baked until golden and garnished with lemon zest, Parmesan, and peppery arugula, it’s a fresh, flavorful pizza perfect for a gourmet vegetarian meal.
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
- ⅓ cup finely grated Pecorino Romano cheese
- ½ cup extra virgin olive oil
- Kosher salt and pepper, to taste
For the Pizza 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 sit until foamy, about 10 minutes.
- Form Dough: Add flour and salt to the yeast mixture, stirring until the dough comes together but remains sticky. Use your hands to form a ball and knead on a floured surface for a few minutes.
- Rise Dough: Lightly oil the same bowl, place the dough inside, turn to coat, 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, combine pistachios, basil, garlic, lemon juice, and Pecorino Romano cheese in a food processor. Pulse to coarsely chop, then slowly add olive oil while processing. Season with salt and pepper, adjust seasoning as needed, and set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 450°F (230°C). Dust a 10×15 inch baking sheet with flour or coarse cornmeal.
- Roll Out Dough: Once risen, punch down the dough and roll it out on a floured surface to fit the baking sheet.
- Add Pesto and Cheeses: Spread about ½ cup of pistachio pesto evenly over the dough. Dollop ricotta cheese and sprinkle half the lemon zest on top, then cover with shredded mozzarella/provolone/Italian blend cheese.
- Add Vegetables: Arrange asparagus pieces and green peas evenly over the cheese. Optionally, add more pesto dollops if desired.
- Bake Pizza: Transfer the baking sheet to the oven and bake for 15 to 20 minutes, until the crust is golden and the cheese is bubbly.
- Garnish and Serve: Remove pizza from the oven and let it cool slightly. Top with the remaining lemon zest, a sprinkle of Parmesan cheese, extra ricotta, and fresh arugula or microgreens. Slice and serve warm.
Notes
- Ensure water for yeast is warm, not hot, to properly activate the yeast.
- Allow the dough enough time to rise fully for a light and airy crust.
- Pesto can be stored in an airtight container refrigerated for up to one week.
- Coarse cornmeal on the baking sheet prevents sticking and adds a subtle texture to the crust.
- Feel free to substitute asparagus and peas with other fresh spring vegetables if preferred.
- Use freshly grated lemon zest for maximum brightness and flavor.
