Pistachio Pesto Pizza Recipe
If you’re craving a pizza that’s a little outside the ordinary, this Pistachio Pesto Pizza Recipe is about to become your new obsession. Vibrant green basil and nutty pistachios whirl together into a luscious pesto, which is then slathered over a crispy, golden crust and crowned with a trio of melty cheeses. A handful of fresh arugula and a drizzle of honey or balsamic glaze take it over the top, making every bite a delightful balance of savory, creamy, and bright flavors. Whether you’re hosting a relaxed dinner with friends or just elevating your next pizza night, this showstopper is guaranteed to impress.
Ingredients You’ll Need
The beauty of this Pistachio Pesto Pizza Recipe lies in its simple, fresh ingredients. Each one plays a crucial role in building layers of flavor and creating a pizza that’s both stunning and utterly delicious. Here’s what you’ll need, along with a few tips for making the most of every element:
- Pizza dough: The foundation of every great pizza—use store-bought for convenience or homemade for an extra special touch.
- Fresh basil leaves: These give the pesto its signature flavor and vibrant green color.
- Shelled pistachios: Offer a sweet nuttiness that sets this pesto apart; try toasting them for even more depth.
- Grated Parmesan cheese: Adds salty, savory richness and helps bind the pesto together.
- Garlic cloves: Two cloves give just the right amount of punchy flavor without overwhelming the pesto.
- Olive oil: Smooths out the pesto and adds a lovely, fruity note—use the best quality you have.
- Salt: Essential for seasoning; don’t skip it!
- Black pepper: Brings just a touch of warmth to the pesto base.
- Shredded mozzarella cheese: Melts beautifully for that classic cheesy pull.
- Ricotta cheese: Adds creamy dollops that balance the boldness of the pesto.
- Crumbled goat cheese or feta (optional): For tangy, salty pops—choose whichever you love most.
- Crushed red pepper flakes (optional): Sprinkle for a gentle heat if you like a little kick.
- Fresh arugula (optional): A peppery finish that adds freshness and color to your finished pizza.
- Honey or balsamic glaze (optional): Drizzle for a sweet or tangy flourish that ties everything together.
How to Make Pistachio Pesto Pizza Recipe
Step 1: Preheat the Oven and Prep Your Stone
Start by cranking your oven up to 475°F (245°C). If you have a pizza stone, pop it in while the oven heats—this ensures a crispier crust. No stone? A sturdy baking sheet works wonderfully, too—just slide it in to get nice and hot.
Step 2: Make the Pistachio Pesto
In a food processor, combine the basil, shelled pistachios, Parmesan, garlic, salt, and black pepper. Pulse until everything is finely chopped and starts to come together. With the machine running, slowly stream in the olive oil until your pesto is smooth, creamy, and beautifully green. Taste and adjust seasoning if needed!
Step 3: Shape the Dough
Flour your work surface and gently roll or stretch your pizza dough into a 12-inch round. Don’t stress about perfection—those rustic edges just add charm. Carefully transfer the dough to a piece of parchment paper, which makes moving it to the oven a breeze.
Step 4: Assemble the Pizza
Spread a generous layer of your homemade pistachio pesto over the crust, leaving a little border around the edges. Scatter the shredded mozzarella evenly, then drop spoonfuls of ricotta across the surface. If you’re feeling fancy, sprinkle on some crumbled goat cheese or feta and a pinch of crushed red pepper flakes for heat.
Step 5: Bake Until Golden and Bubbling
Using the parchment, slide your pizza onto the preheated stone or baking sheet. Bake for 10–12 minutes, until the crust is golden and the cheese is irresistibly melted and bubbly. Keep a close eye during the last couple of minutes—every oven is a little different!
Step 6: Add Fresh Toppings and Serve
Once out of the oven, let your Pistachio Pesto Pizza Recipe cool for just a minute, then shower it with fresh arugula and finish with a drizzle of honey or balsamic glaze. Slice it up, and prepare to swoon.
How to Serve Pistachio Pesto Pizza Recipe
Garnishes
Don’t skip the final touches! A handful of peppery arugula brings freshness and color, while a drizzle of honey or balsamic glaze adds a sweet or tangy finish that perfectly complements the nutty pesto and creamy cheese. You can also sprinkle on a little extra Parmesan or a few chopped pistachios for crunch and flair.
Side Dishes
This Pistachio Pesto Pizza Recipe is wonderful with a crisp green salad tossed in a lemony vinaigrette. For something heartier, pair with a bowl of tomato soup or a platter of roasted vegetables. If you’re entertaining, a sparkling rosé or a citrusy mocktail makes for a festive pairing.
Creative Ways to Present
For a party, cut the pizza into bite-sized squares or strips for easy finger food. You can even bake mini Pistachio Pesto Pizza Recipe flatbreads for individual servings. Want a dramatic finish? Serve the whole pizza on a wooden board with a pile of arugula in the center and the glaze in a pretty drizzle pattern.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers, store slices in an airtight container in the refrigerator. The flavors actually meld a bit more overnight, making for a terrific next-day lunch. Try to eat within 2–3 days for best texture and taste.
Freezing
You can freeze the Pistachio Pesto Pizza Recipe either baked or unbaked. For baked pizza, cool completely, wrap slices tightly, and freeze for up to a month. For unbaked, assemble the pizza on parchment and freeze flat, then bake straight from the freezer, adding a couple extra minutes to the bake time.
Reheating
To recapture that freshly-baked magic, reheat leftover pizza in a hot oven (about 400°F) for 5–7 minutes. This keeps the crust crisp and the cheese melty. Avoid the microwave if you can—it tends to make the crust chewy.
FAQs
Can I use store-bought pesto instead of making my own?
Absolutely! If you’re short on time, a high-quality store-bought pesto can stand in. Just make sure it’s as fresh as possible, and consider stirring in a handful of chopped pistachios for that signature nutty twist.
Is there a vegan version of this pizza?
Yes! Substitute your favorite vegan cheeses (like cashew ricotta and mozzarella shreds) and use nutritional yeast in place of Parmesan in the pesto. The Pistachio Pesto Pizza Recipe is just as delicious and vibrant with these swaps.
Can I make the pistachio pesto in advance?
Definitely. The pesto can be made up to three days ahead and kept in the fridge in a sealed jar. You might notice a little color change, but a quick stir will revive its gorgeous green hue.
What’s the best way to toast pistachios?
Place shelled pistachios in a dry skillet over medium heat and stir frequently for 2–3 minutes, just until fragrant and golden. Let them cool before adding to the food processor for even more flavor in your Pistachio Pesto Pizza Recipe.
Can I use a different cheese instead of goat cheese or feta?
Absolutely! Feel free to swap in creamy blue cheese for a stronger flavor or stick with just mozzarella and ricotta if you prefer a milder, creamier profile. The Pistachio Pesto Pizza Recipe is endlessly customizable.
Final Thoughts
If you’re looking to wow your taste buds and your guests, this Pistachio Pesto Pizza Recipe is a must-try. It’s easy enough for a weeknight, but special enough to anchor any gathering. Gather your ingredients, get that oven blazing, and discover just how unforgettable homemade pizza can be!
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Pistachio Pesto Pizza Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Pistachio Pesto Pizza combines a vibrant homemade pistachio basil pesto with a crispy, golden crust and a blend of creamy cheeses. Topped with fresh arugula and a drizzle of honey or balsamic glaze, this Italian-inspired vegetarian pizza is perfect for a gourmet homemade meal that’s both flavorful and visually stunning.
Ingredients
Pizza Dough
- 1 ball (about 1 pound) pizza dough
Pistachio Pesto
- 1 cup fresh basil leaves
- 1/3 cup shelled pistachios
- 1/3 cup grated Parmesan cheese
- 2 garlic cloves
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pizza Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup crumbled goat cheese or feta (optional)
- 1/2 teaspoon crushed red pepper flakes (optional)
Finishing Touches
- Fresh arugula (for serving)
- Drizzle of honey or balsamic glaze (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat thoroughly, ensuring a crispy crust.
- Make Pistachio Pesto: In a food processor, combine basil leaves, shelled pistachios, grated Parmesan, garlic cloves, salt, and black pepper. Pulse until ingredients are finely chopped. With the processor running, slowly add olive oil in a steady stream until the mixture becomes smooth and creamy.
- Prepare Dough: On a floured surface, roll or stretch the pizza dough into a 12-inch diameter circle. Carefully transfer the dough onto a piece of parchment paper to make transferring to the oven easier.
- Assemble Pizza: Spread a generous layer of the prepared pistachio pesto evenly over the dough. Sprinkle shredded mozzarella cheese across the pizza, add dollops of ricotta cheese, and crumble goat cheese or feta over the top if using. Optionally, sprinkle crushed red pepper flakes for a bit of heat.
- Bake Pizza: Using the parchment paper, transfer the pizza to the preheated stone or baking sheet. Bake for 10 to 12 minutes, or until the crust turns golden brown and the cheeses are melted and bubbling.
- Garnish and Serve: Remove the pizza from the oven and top with fresh arugula. Drizzle with honey or balsamic glaze for added sweetness and serve immediately.
Notes
- Use store-bought pizza dough to save preparation time, or prepare your own dough if you prefer a homemade touch.
- The pistachio pesto can be prepared ahead of time and refrigerated for up to 3 days, making meal prep easier.
- For enhanced flavor, toast the pistachios briefly before adding them to the food processor.
- Adjust the amount of crushed red pepper flakes to suit your preferred spice level.
- Drizzle honey for a sweet contrast, or use balsamic glaze for a tangier finish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 slice (1/4 of pizza)
- Calories: 480
- Sugar: 2g
- Sodium: 510mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
