Description
A unique twist on pizza featuring creamy pistachio pesto, fresh mozzarella, and vibrant vegetables.
Ingredients
Scale
- 250 g (2 cups) pizza dough
- 50 g (1/2 cup) pistachios
- 30 g (1/4 cup) fresh basil
- 60 ml (1/4 cup) olive oil
- 30 g (1/4 cup) grated Parmesan
- 250 g (9 oz) fresh mozzarella
- 200 g (1.5 cups) cherry tomatoes
- Arugula to taste
Instructions
- Preheat the oven to 250°C (475°F) if using a baking stone; else, preheat to 220°C (425°F).
- Roll out the pizza dough on a floured surface until it’s about 30 cm (12 inches) in diameter.
- Combine pistachios, fresh basil, olive oil, grated Parmesan, and a pinch of salt in a food processor and blend until smooth to make the pistachio pesto.
- Spread the pistachio pesto evenly over the rolled-out dough, leaving about 2 cm (1 inch) crust.
- Tear fresh mozzarella into pieces and scatter over the pesto.
- Place halved cherry tomatoes evenly on top.
- Transfer the pizza to the preheated surface and bake for 12–15 minutes.
- Top the pizza with arugula after baking and drizzle with olive oil if desired.
- Allow to cool briefly before slicing.
Notes
Use a baking stone for a crispier crust. Feel free to customize toppings to your preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg