If you’re looking for a vibrant, fresh twist on your pizza night, the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe is an absolute must-try. This delightful creation combines a nutty and aromatic pistachio pesto with the crisp brightness of fresh asparagus and peas, all crowned with peppery microgreens for that perfect garden-fresh finish. The beauty of this recipe lies in its balance of textures and flavors, from the creamy ricotta to the zesty lemon, making every bite a celebration of spring’s bounty. Trust me, once you try this Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe, it will quickly become a delicious favorite in your kitchen repertoire.
Ingredients You’ll Need
These ingredients are deceptively simple but essential in creating the glorious layers of flavor and texture that define the Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe. Each item plays a key role, whether it’s adding creaminess, crunch, or a fresh, herbal kick.
- Warm water: Activates the yeast perfectly to make a light, airy crust.
- Active dry yeast: Essential for that beautiful pizza dough rise and texture.
- Honey: Adds a subtle sweetness to balance savory notes in the crust.
- Olive oil: Gives richness and helps tenderize the dough and pesto.
- All-purpose flour: The foundation of your pizza dough providing structure.
- Salt: Enhances all the flavors, from dough to toppings.
- Flour and coarse cornmeal: For dusting your surface and pan, preventing sticking.
- Shelled pistachios: The star of the pesto, delivering crunch and a buttery flavor.
- Fresh basil leaves: Brings aromatic brightness essential to the pesto.
- Garlic cloves: Adds a pungent, warming depth to the pesto.
- Lemon juice: Offers lively acidity to brighten the pesto and toppings.
- Pecorino Romano cheese: Sharp and salty, it rounds out the pesto beautifully.
- Pecorino Romano cheese: Sharp and salty, it rounds out the pesto beautifully.
- Ricotta cheese: Provides creamy, mild richness that complements the pesto’s nuttiness.
- Shredded mozzarella/provolone/Italian blend cheese: Melts perfectly for gooey, cheesy goodness.
- Fresh lemon zest: Adds refreshing citrus notes to the finished pizza.
- Asparagus spears: Tender with a bit of a snap, bringing fresh vegetal tones.
- Green peas: Sweet and pop with every bite, balancing savory flavors.
- Parmesan cheese: For sprinkling on top to deepen cheesy flavor and add texture.
- Arugula or microgreens: Peppery and vibrant, perfect for a fresh, crisp topping.
How to Make Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Step 1: Activate the Yeast
Start by combining warm water, active dry yeast, honey, and olive oil in a large bowl. Stir gently and let this blend sit for about 10 minutes until it becomes foamy. This step ensures your yeast is alive and kicking, which is key for a perfect dough rise.
Step 2: Form the Dough
Add your flour and salt to the yeast mixture, stirring until the dough just comes together. It will be slightly sticky—that’s exactly what you want. Then transfer to a floured surface and knead for a few minutes to develop that elastic texture essential for chewy, delicious pizza crust.
Step 3: Let the Dough Rise
Coat a large bowl with olive oil and place your dough inside, turning it to coat all sides. Cover with a clean towel and keep it in a warm spot for 1 to 1.5 hours until it doubles in size. This patience pays off in flavor and texture, giving your crust a lovely airy crumb.
Step 4: Make the Pistachio Pesto
While your dough is happily rising, toss pistachios, torn basil, garlic, lemon juice, and Pecorino Romano in a food processor. Pulse until the nuts are coarsely chopped. With the machine running, drizzle in olive oil to create a silky, yet textured pesto. Season with salt and pepper to taste and save some pesto to add extra layers of flavor later.
Step 5: Preheat and Prepare
Preheat your oven to a robust 450°F (230°C). Dust your 10×15 inch baking sheet with flour or coarse cornmeal to ensure crispness and prevent sticking.
Step 6: Roll Out the Dough
Punch down your risen dough and transfer to a floured surface. Roll it out evenly to fit your prepared baking sheet—this is the canvas for all your gorgeous toppings.
Step 7: Assemble the Pizza
Slather about half a cup of your fresh pistachio pesto over the dough, gently spreading it to the edges. Dollop ricotta cheese evenly and sprinkle with half of the lemon zest for a bright promise of flavor. Top this with a generous layer of shredded mozzarella or your chosen Italian cheese blend.
Step 8: Add Vegetables and Bake
Arrange the asparagus pieces and green peas evenly over the top. If you want an extra punch of pesto, add a few spoonfuls here and there. Slide your pizza into the oven and bake for 15 to 20 minutes until the crust is golden and the cheese bubbles joyfully.
Step 9: Garnish and Serve
Pull your masterpiece from the oven and allow it to cool just slightly. Sprinkle the remaining lemon zest, Parmesan cheese, and more ricotta if desired. Finish by scattering fresh arugula or microgreens to add that peppery crunch, freshening up every bite.
How to Serve Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
Garnishes
Fresh microgreens or arugula are an absolute game-changer for this pizza, adding a delightful peppery bite and lovely pop of green. A final sprinkle of Parmesan cheese and an extra dollop of ricotta will elevate the creamy, salty contrast perfectly.
Side Dishes
This Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe pairs beautifully with a crisp, simple salad dressed with lemon vinaigrette or a light bowl of roasted cherry tomatoes. These sides keep the meal balanced and highlight the fresh, vibrant flavors of the pizza.
Creative Ways to Present
Serve your pizza on a rustic wooden board with lemon wedges on the side for squeezing on top. You can also try slicing it into smaller squares for a charming appetizer platter at your next gathering. Scatter extra pistachios or basil leaves around the presentation for an inviting, gourmet look.
Make Ahead and Storage
Storing Leftovers
Store any leftover pizza in an airtight container or wrapped tightly with plastic wrap in the refrigerator. It will stay fresh for up to three days, making a great next-day lunch or snack that still tastes vibrant and fresh.
Freezing
If you want to save slices for longer, wrap them individually in parchment and foil, then freeze. They’ll keep well for up to two months. When you’re ready for a quick meal, just thaw and reheat to enjoy.
Reheating
For the best reheat, warm your pizza slices in a skillet over medium heat to keep the crust crisp while melting the cheese. Alternatively, bake in a 375°F oven for 8 to 10 minutes or until heated through. Avoid microwaving if you want to preserve that perfect pizza texture.
FAQs
Can I use other nuts instead of pistachios for the pesto?
Absolutely! While pistachios give a unique buttery flavor, you can substitute with walnuts or pine nuts for a different but still delicious twist on the pesto.
Do I need a pizza stone, or can I bake on a baking sheet?
A baking sheet works just fine for this recipe, as it allows even cooking and easy handling. If you have a pizza stone, feel free to use it to get an extra-crispy crust.
How can I make this recipe vegan?
Swap the cheeses for your favorite plant-based alternatives, and use nutritional yeast in place of Pecorino Romano for cheesy flavor in the pesto. The pizza will still be wonderfully flavorful and satisfying.
Is it okay to prepare the pesto in advance?
Definitely! The pesto actually tastes better when rested for a few hours as the flavors meld. Store it in an airtight container in the fridge for up to a week.
Can I add other vegetables to this pizza?
Yes, feel free to get creative! Thinly sliced zucchini, cherry tomatoes, or roasted red peppers would all complement the pistachio pesto beautifully without overpowering the fresh springtime vibe.
Final Thoughts
Making this Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe is such a joyful experience, from the vibrant green pesto to the fresh, crisp toppings. It transforms simple ingredients into something truly special and memorable. I hope you give it a try soon—it’s a delightful way to showcase fresh spring flavors and impress anyone lucky enough to share a slice with you!
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Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 17 minutes
- Yield: 4 servings
- Category: Pizza
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pistachio Pesto Pizza is a gourmet delight combining a homemade yeast dough with a vibrant pistachio and basil pesto, topped with ricotta, mozzarella blend, fresh asparagus, green peas, and zesty lemon. Baked to perfection and finished with Parmesan and fresh greens, this pizza offers a fresh and nutty twist on a classic favorite, perfect for spring or a sophisticated vegetarian meal.
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 the warm water, active dry yeast, honey, and olive oil. Stir gently to mix and let sit until the mixture is foamy, about 10 minutes. This indicates the yeast is active and ready to use.
- 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.
- Knead Dough: Transfer the dough onto a floured surface and knead with your hands for a few minutes until it becomes smooth and elastic.
- First Rise: Lightly oil the same large bowl, place the dough inside, and turn it to coat with oil. Cover the bowl with a towel and set aside in a warm spot to rise for about 1 to 1.5 hours, or until doubled in size.
- Make the Pistachio Pesto: While the dough rises, combine shelled pistachios, fresh torn basil leaves, garlic cloves, lemon juice, and grated Pecorino Romano cheese in a food processor. Pulse until the nuts are coarsely chopped.
- Blend Pesto: Keep the processor running and slowly stream in the extra virgin olive oil until the pesto is well combined but still has texture. Season with kosher salt and pepper to taste. Pulse a few more times to mix. Adjust seasoning as desired.
- Preheat Oven: Preheat your oven to 450°F (230°C). Prepare a 10×15 inch baking sheet by sprinkling flour or coarse cornmeal evenly over its surface to prevent sticking.
- Shape Dough: After the dough has risen, punch it down to release air pockets. Place it on a floured surface and roll it out into a rectangle roughly 10×15 inches to fit your baking sheet.
- Assemble Pizza: Transfer the rolled dough to the prepared baking sheet. Spread about ½ cup of the pistachio pesto evenly over the surface.
- Add Cheeses and Lemon Zest: Dollop and spread the ricotta cheese across the pizza, then sprinkle half of the freshly grated lemon zest over it. Top with the shredded mozzarella/provolone/Italian cheese blend.
- Add Vegetables: Arrange asparagus spears and green peas evenly on top of the cheese. If desired, add another spoonful of pesto over the vegetables for more flavor.
- Bake: Place the pizza in the preheated oven and bake for 15 to 20 minutes, until the crust is golden and the cheeses are bubbly and lightly browned.
- Garnish and Serve: Remove the pizza from the oven and let it cool slightly. Sprinkle the remaining lemon zest and Parmesan cheese on top. Add extra ricotta if you like, and finish with a handful of fresh arugula or microgreens for a peppery, fresh note.
- Slice and Enjoy: Cut the pizza into 4 servings and serve warm, enjoying the crunchy crust with nutty pesto and fresh spring vegetables.
Notes
- You can store leftover pistachio pesto in an airtight container in the refrigerator for up to one week.
- For a nuttier flavor, toast the pistachios lightly before blending the pesto.
- Adjust lemon zest and juice quantities to your taste preference for brightness.
- If you don’t have Pecorino Romano, Parmesan can make a good substitute in the pesto.
- This pizza works well as a vegetarian main dish or a fancy appetizer when cut into smaller pieces.
- To make the pizza gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for yeast doughs.
