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
Scale
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
