Pistachio Pesto Pizza with Fresh Mozzarella and Honey.
We’re eating so much green! This totally counts.
Pistachios. Basil. Pistachios and basil combined. Tonssss of green. I feel so good about life right now.
And this is the second post in a row where I have pictures of something I grew.
Okay so maybe it’s just lavender and basil and maybe that’s so super simple, but humor me. I’ve tried (and failed) to grow basil for the last three years. And I swear it’s been more than just millennial laziness that causes the herb collapse. (I think.)
Unfortunately, I don’t have any secrets. Pretty sure it’s just growing so lushly because we live in the land of torrential rainfall right now. FUN!! Not really. This is not helping my side of the argument for getting a swimming pool.
Who cares if we can only use it, like, 13 days out of the year?
I can’t wait until I can have a massive garden and grow my own lettuce and stuff. I also can’t wait to have a bright white kitchen. And I ALSO can’t wait to go do some damage at the Nordstrom anniversary sale this weekend. Is this the best time of the year or what?
That dough with a hefty spread of pistachio pesto? It looks sort of weird but it also kind of looks like DESSERT. Maybe it reminds me of baklava. Or maybe it just reminds me of this pizza. Which I’m so desperately craving at the moment.
The universe tends to feel… off… if I don’t share a new pizza recipe every few weeks. We are still riding the thin crust train and I’d be lying if I said we don’t want to eat it every.single.freaking.day. In fact, that method is so simple that we haven’t ordered delivery or take-out pizza in weeks.
Err, that may be a lie. I haven’t ordered it. Or consumed it. Eddie ordered it when I had to go do a work thing one night. And then proceeded to eat the entire thing before I could have a slice when I got home. How rude.
I absolutely love love love this combo. Like, super love. It’s kind of like a white pizza plus, without any fresh tomato. I can totally do without fresh tomatoes, especially when pesto makes up for it. And a honey drizzle. And crunchy pistach pieces on top. (ew at “pistach.”) And fresh mozz.
You should absolutely use burrata. I have a heck of a time finding the stuff but it is worth it and what the pizza I based this recipe on calls for. I’m just going to make my own. Easy?
Not sure if there is anything more “Friday” in our life that pizza, but that doesn’t mean you can’t make it any other day. Or every other day. Forever! It’s worth it.
- 1/2 cup lukewarm water
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon honey
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup shelled pistachios
- 3/4 cup loosely packed fresh basil leaves, torn
- 1/4 cup fresh mint leaves
- 1 garlic clove
- 1/3 cup finely grated pecorino romano cheese
- 1/3 to 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt
- 12 ounces fresh mozzarella cheese, torn into pieces
- 2 ounces pecorino romano cheese, finely grated (plus more for topping)
- 3 tablespoons honey
- 2 tablespoons crushed pistachios
- a few basil leaves for garnish
- Place a pizza stone inside you oven on the middle rack. Preheat the oven to 500 degrees F. You most definitely need a pizza peel for this – or at least something to easily transfer your dough to your stone.
- In a large bowl, mix together the water, yeast and honey. Let that sit and get foamy, about 10ish minutes. During that time, I like to get out all of my pizza ingredients and measure them out – because this dough doesn’t have to rise! You want everything measured out and ready to top so you can quickly transfer the dough to the stone.
- After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.
- Roll the dough out as thin as you possible can – at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. Flour your pizza peel VERY well. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Spread a layer of pesto on the dough. Cover with the mozzarella and romano.
- Open the oven and gently slice the pizza from the peel to the stone – I use a spatula to help if needed. Bake the pizza for 10 to 15 minutes – just keep and eye on it since the oven is so hot and stones can differ. It will be done when the crust is crispy and cheese is golden.
- Remove the pizza and drizzle with the honey. Cover with an additional romano sprinkling, the pistachios and basil leaves. Slice and serve.
- Place the pistachios, basil, mint, garlic and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Taste the pesto and add in the salt, blending once more. This will make a little extra pesto than needed, so store it sealed tightly in the fridge for up to a week.
Biggest glass of rosé ever. You deserve it.