Description
A delicious and vibrant recipe for Pistachio Pesto Pizza, combining the rich flavors of homemade pesto, fresh asparagus, green peas, ricotta cheese, and a hint of lemon zest. Perfect as a gourmet main course meal for gatherings or a casual evening indulgence.
Ingredients
Units
Scale
Crust
-
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- Flour and coarse cornmeal for dusting
Pizza
- 1 cup shelled pistachios
- 1 1/2 cups loosely packed fresh basil leaves, torn
- 3 garlic cloves
- 1 tablespoon lemon juice
- 1/3 cup finely grated pecorino romano cheese
- 1/2 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
- 1/2 cup green peas
- Parmesan cheese, for topping
- Arugula or micro greens, for topping
Instructions
- Prepare the dough: In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let it sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but remains sticky. Using your hands, form the dough into a ball and work in the additional ½ cup flour by kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil and place the dough inside, turning to coat. Cover with a towel and place in a warm space to rise for about 1 to 1.5 hours.
- Make the pesto: While the dough rises, combine pistachios, basil, garlic, lemon juice, and pecorino romano cheese in a food processor. Pulse until the nuts are coarsely chopped. With the processor running, stream in the olive oil until you reach your desired spreadable consistency. Season with a pinch of salt and pepper, then pulse again. Taste and adjust seasoning if needed. Store extra pesto in the fridge for up to a week.
- Preheat the oven: Preheat your oven to 450°F. Lightly sprinkle flour or cornmeal on a 10×15 inch baking sheet to prevent sticking.
- Prepare the crust: After the dough has risen, punch it down and place it on a floured surface. Using a rolling pin or your hands, shape it into the desired size, such as a 10×15 inch rectangle to fit your baking sheet.
- Top the pizza: Spread about ½ cup of pesto evenly over the dough. Add dollops of ricotta cheese and sprinkle half of the lemon zest. Spread the shredded cheese evenly over the surface. Top with asparagus and peas, and optionally add more pesto dollops.
- Bake the pizza: Place the pizza in the oven and bake for 15-20 minutes. Check at the 15-minute mark; if it’s not golden and bubbly, bake for an additional 5 minutes until done. Remove from the oven and let it cool slightly.
- Finish and serve: Once slightly cooled, top the pizza with the remaining lemon zest, additional parmesan cheese, and dollops of ricotta if desired. Garnish with arugula or micro greens. Slice and serve immediately.
Notes
- Extra pesto can be stored in an airtight container in the fridge for up to a week.
- For a crunchier crust, bake the pizza on a preheated pizza stone instead of a baking sheet.
- Feel free to substitute the asparagus and peas with other seasonal vegetables of your choice.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
