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
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 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.
