Can I make this pizza with store-bought dough?

Absolutely! While homemade dough provides the best texture and flavor, a good-quality store-bought pizza dough works well when you're short on time. Let it come to room temperature before rolling out for easier handling.

How can I prevent my pizza from getting soggy?

Don't overload the pizza with too many toppings, and make sure your pesto isn't too oily. If your asparagus seems very moist, you might want to quickly sauté it before adding to the pizza to remove some moisture.

What can I substitute for pistachios if I have an allergy?

Pine nuts or walnuts work wonderfully as substitutes in the pesto. Each will give a slightly different flavor profile, but both are delicious alternatives that maintain the nutty character of the sauce.

Can I grill this pizza instead of baking it?

Yes! Grilling gives this pizza a wonderful smoky flavor. Prepare a grill for indirect heat (about 450°F), pre-cook the rolled dough for 2-3 minutes on each side, then add toppings and cook with the lid closed until cheese melts and crust is crispy.

Pistachio Pesto Pizza Recipe

Name: Pistachio Pesto Pizza Recipe
Prep time: 2 h
Cook time: 17 min
Total time: 2 h 17 min
Cuisine: Italian
Ingredients: 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; 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; 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 micro greens, for topping

This Pistachio Pesto Pizza brings together a delightful combination of nutty pistachios, fresh basil, creamy ricotta, and spring vegetables like asparagus and peas. The homemade dough creates the perfect canvas for the vibrant flavors, while the bright lemon zest ties everything together. It’s a refreshing departure from traditional tomato-based pizzas, giving you a restaurant-quality experience right in your own kitchen!

Why You’ll Love This Recipe

Unique Flavor Profile: The pistachio pesto creates a rich, nutty base that’s completely different from your everyday pizza. It’s a sophisticated twist that will impress family and friends.
Beautifully Balanced: The combination of creamy ricotta, bright lemon zest, and spring vegetables creates layers of flavor that complement each other perfectly.
Versatile: You can easily adapt this recipe with seasonal vegetables or different cheeses based on what you have on hand.
Make-Ahead Components: The dough and pesto can both be prepared ahead of time, making assembly quick and easy when you’re ready to bake.

Ingredients You’ll Need

Active Dry Yeast: The magic ingredient that makes your dough rise, creating that perfect chewy pizza base.
Honey: Feeds the yeast and adds a subtle sweetness to balance the savory elements of the dough.
All-Purpose Flour: The foundation of your pizza crust. You can substitute with bread flour for a chewier texture.
Pistachios: The star of the pesto, providing a unique nutty flavor that sets this pizza apart from traditional varieties.
Fresh Basil: Brings brightness and that classic pesto flavor to complement the pistachios.
Garlic: Adds depth and pungency to the pesto. Fresh is always best here!
Lemon Juice and Zest: The acidity cuts through the richness of the cheese and nuts, while the zest adds aromatic brightness.
Pecorino Romano: A sharper alternative to Parmesan that adds saltiness and depth to the pesto.
Ricotta Cheese: Creates creamy pockets throughout the pizza, adding wonderful texture contrast.
Italian Cheese Blend: The melty component that brings everything together. The combination of mozzarella and provolone provides both stretch and flavor.
Asparagus: Adds a tender-crisp texture and earthy flavor that pairs beautifully with the pesto.
Green Peas: Brings sweetness and a pop of color to complement the other spring flavors.
Arugula or Microgreens: The perfect finishing touch, adding peppery freshness and beautiful color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Options

Add grilled chicken, prosciutto, or even smoked salmon for a heartier meal.

Seasonal Swaps

Replace asparagus and peas with cherry tomatoes and zucchini in summer, or butternut squash and kale in fall.

Cheese Alternatives

Try goat cheese instead of ricotta for a tangier flavor, or burrata for an extra creamy center.

Grain-Free Crust

Use a cauliflower crust for a lower-carb option that still provides a delicious base for the toppings.

How to Make Pistachio Pesto Pizza

Step 1: Prepare the Dough

In a large bowl, combine warm water, yeast, honey, and olive oil. Let sit until foamy (about 10 minutes). Add flour and salt, stir until the dough comes together. Knead on a floured surface, form into a ball, and place in an oiled bowl. Cover with a towel and let rise in a warm place for 1 to 1.5 hours.

Step 2: Make the Pistachio Pesto

While the dough rises, combine pistachios, basil, garlic, lemon juice, and pecorino cheese in a food processor. Pulse until coarsely chopped, then stream in olive oil while processing. Season with salt and pepper to taste.

Step 3: Prepare the Pizza Base

Preheat oven to 450°F. Punch down the risen dough and roll it out to fit your baking sheet (about 10×15 inches). Spread about ½ cup of the pistachio pesto evenly across the dough.

Step 4: Add the Toppings

Dollop ricotta cheese over the pesto and sprinkle half the lemon zest. Add the shredded Italian cheese blend, followed by the asparagus pieces and green peas. Add a few more dollops of pesto if desired.

Step 5: Bake the Pizza

Bake for 15-20 minutes, until the crust is golden brown and the cheese is bubbly. Check at 15 minutes and continue baking if needed.

Step 6: Finish and Serve

Remove from the oven and top with remaining lemon zest, freshly grated Parmesan, additional ricotta if desired, and fresh arugula or microgreens. Slice and serve warm.

Pro Tips for Making the Recipe

Dough Temperature: Use water that’s warm but not hot (about 110°F) to activate the yeast without killing it.
Pesto Consistency: Adjust the olive oil to get the perfect spreadable consistency. You want it thick enough to stay put but not so thick that it’s difficult to spread.
Even Toppings: Distribute the asparagus and peas evenly across the pizza to ensure every slice gets a good balance of flavors.
Rest Before Cutting: Let the pizza rest for 2-3 minutes after removing from the oven before cutting. This helps the cheese set slightly so it doesn’t all slide off with the first cut.
Fresh Herbs Matter: Fresh basil makes a huge difference in the pesto flavor compared to dried, so don’t substitute if possible.

How to Serve

Perfect Pairings

This pizza pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Italian Pinot Grigio.

Side Suggestions

Serve with a simple arugula salad dressed with lemon and olive oil, or a light vegetable soup for a complete meal.

Presentation

Cut into squares rather than traditional triangles for a more elegant presentation at dinner parties.

Make Ahead and Storage

Storing Leftovers

Store cooled leftover pizza in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve overnight!

Freezing

This pizza freezes well after baking. Wrap individual slices in foil, then place in a freezer bag. Freeze for up to 1 month.

Reheating

For best results, reheat refrigerated pizza in a 350°F oven for 5-7 minutes until warmed through. For frozen slices, add an extra 5 minutes. Avoid microwaving, which can make the crust soggy.

Make Ahead Components

The dough can be made up to 24 hours ahead and refrigerated (let it come to room temperature before using). The pesto can be made up to a week ahead and stored in an airtight container in the refrigerator.

FAQs

Can I make this pizza with store-bought dough?

Absolutely! While homemade dough provides the best texture and flavor, a good-quality store-bought pizza dough works well when you’re short on time. Let it come to room temperature before rolling out for easier handling.
How can I prevent my pizza from getting soggy?

Don’t overload the pizza with too many toppings, and make sure your pesto isn’t too oily. If your asparagus seems very moist, you might want to quickly sauté it before adding to the pizza to remove some moisture.
What can I substitute for pistachios if I have an allergy?

Pine nuts or walnuts work wonderfully as substitutes in the pesto. Each will give a slightly different flavor profile, but both are delicious alternatives that maintain the nutty character of the sauce.
Can I grill this pizza instead of baking it?

Yes! Grilling gives this pizza a wonderful smoky flavor. Prepare a grill for indirect heat (about 450°F), pre-cook the rolled dough for 2-3 minutes on each side, then add toppings and cook with the lid closed until cheese melts and crust is crispy.

Final Thoughts

This Pistachio Pesto Pizza is a celebration of spring flavors that breaks the mold of traditional pizza recipes. The combination of nutty pesto, creamy cheese, and fresh vegetables creates something truly special that’s worth the bit of extra effort. Whether you’re looking to impress guests or just treat yourself to something extraordinary, this pizza delivers big on flavor while still being approachable to make. Give it a try the next time you’re craving pizza with a twist!