Pistachio Pesto Pizza Recipe – Giadzy

Name: Pistachio Pesto Pizza
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: For the pesto:; 1 (6-ounce) bag, about 1 1/2 cups, roasted and salted shelled pistachios; 1/2 cup packed basil leaves, roughly chopped; 1/2 cup Italian parsley leaves, roughly chopped; 1/4 teaspoon kosher salt; 1/2 cup olive oil; 3/4 cup freshly grated parmesan cheese; Olive oil, for drizzling; 1 pound pizza dough, rested at room temperature for 1 hour; 1/2 cup pistachio pesto; 1/2 pound fresh mozzarella cheese; 1/4 cup sliced grape tomatoes; 4 to 5 thin slices Prosciutto San Danielle; Reserved chopped pistachios from above; Red pepper flakes, honey, flake salt, baby arugula, if desired

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We love a good pistachio pesto here at Giadzy (if you haven’t tried the Mortadella Meatballs with Pistachio Pesto, put it on your to-do list) and there is no reason it doesn’t deserve to be on a pizza. This dish is inspired by the pizzas served in Sicily, where pistachio pesto is abundant and many dishes are served with a delightful dusting of crushed pistachios. Paired with salty prosciutto, fresh mozzarella and sweet grape tomatoes, this pizza hits all the flavor notes: creamy, crunchy, herby, sweet and salty. Feel free to top it with pepper flakes, arugula or even a drizzle of honey.

Pistachio Pesto Pizza

Rated 5.0 stars by 1 users

Prep Time

25 minutes

Cook Time

20 minutes

Ingredients

For the pesto:
1 (6-ounce) bag, about 1 1/2 cups, roasted and salted shelled pistachios
1/2 cup packed basil leaves, roughly chopped
1/2 cup Italian parsley leaves, roughly chopped
1/4 teaspoon kosher salt
1/2 cup olive oil

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3/4 cup freshly grated parmesan cheese

For the pizza:

Olive oil, for drizzling
1 pound pizza dough, rested at room temperature for 1 hour
1/2 cup pistachio pesto
1/2 pound fresh mozzarella cheese
1/4 cup sliced grape tomatoes
4 to 5 thin slices Prosciutto San Danielle
Reserved chopped pistachios from above
Red pepper flakes, honey, flake salt, baby arugula, if desired

Instructions

In a food processor, pulse the pistachios until finely ground. Remove 1/4 cup and reserve for the garnish. To the processor with the remaining nuts add the basil, parsley, salt, oil and parmesan cheese. Pulse until a rough paste is formed. Refrigerate until ready to use.
Preheat the oven to 500 degrees F. Position a rack on the lowest level and one in the top third.
Lightly drizzle a rimmed baking sheet with some olive oil. Stretch the dough into a 12 to 13-inch round. Spread the pesto evenly over the dough leaving a 1/2-inch border around the edge. Tear the mozzarella into 1 to 2 inch pieces and scatter them evenly over the pesto followed by the tomatoes. Drizzle the whole pizza with a touch of olive oil and place the pan on the lower rack. Bake for 10 minutes. Rotate the tray and move to the upper third of the oven. Continue to bake until deep golden brown and bubbly, another 8 minutes. Remove the pizza from the oven and transfer the pizza to a wire rack to cool slightly. Sprinkle with the reserved pistachios and ribbon the prosciutto decoratively on top. Move the pizza to a cutting board and cut into wedges. Serve with pepper flakes, honey, flake salt or arugula if desired.
Cook’s note: the extra pesto can be used on sandwiches, as a garnish for soups or even as a dip for vegetables.