Pistachio pesto pizza with asparagus and ricotta
This pizza has spring written all over it!
Chewy and delicious crust. Pistachio pesto, creamy ricotta, peas, asparagus, and fresh lemon! I couldn’t ask for more when I want to taste the best flavors of spring.
I can practically taste this pesto through the screen!
Oh how I love pizza without tomato sauce! If you’ve been here a while, you probably remember my ramblings about how I didn’t like tomato sauce growing up. I liked the pizza a lot, but I prefer it when the sauce is light. And I especially love any form of white pizza.
So pizza without tomato sauce is always nostalgic for me. I find that the options are very much open. The pizza toppings are endless! And yes, I will put anything on pizza.
So this is what we do!
I start the dough by brushing it with the greenest pesto you’ll ever see!
Pistachio pesto. Oh yum. I have used it in many other recipes before which you guys love. I love how nutty, buttery and green the pistachio pesto is. This is probably my favorite type other than the traditional basil pesto made with pine nuts.
I like to use creamy ricotta cheese for the base too. Ricotta on pizza is absolutely amazing. These super creamy bites make everything taste better. It’s not the only cheese I use – of course!
A sprinkle of mozzarella or provolone cheese – or even an Italian blend is best. If I use packaged cheese, Tillamook Italian Blend is my first choice. It is the best combination of cheese and tastes like pizza.
the next? Lots of tender asparagus spears. Some green peas. Lemon flavor too! More cheese.
Finish things off with a few drops of pesto on top as well. I love it so much I wouldn’t mind adding more.
And then I bake the pizza. Or I grill it or make it in the Oni pizza oven. There is no wrong way!
When the pizza is done, I sprinkle it with a generous amount of Parmesan cheese, a little fresh lemon zest and greens. I’ll use whatever I have on hand – fresh arugula, spicy baby greens, even baby spinach.
Then it’s time to enjoy!
This beauty is so green. Crisp and delicious. Cheesy, crunchy and nutty.
It’s refreshing, light and lemony, while being perfectly creamy and chewy too! Happy spring!
Rabie pizza with pistachio and pesto with asparagus and ricotta
Pistachio and pesto pizza
This pistachio pesto pizza tastes like spring! Butter, nutty pistachio pesto, creamy ricotta cheese, asparagus spears, green peas and lemon give this pizza an absolutely amazing flavour. Top with parmesan cheese and extra greens for great flavor!
- 1 cup Peeled pistachios
- 1 ½ Glasses Loosely packed fresh basil leaves are torn
- 3 Garlic cloves
- 1 Tablespoon Lemon juice
- ⅓ cup – Finely grated Pecorino Romano cheese
- ½ cup Extra virgin olive oil
- Kosher salt and pepper
- 1 cup ricotta cheese, Plus extra for topping
- 1 cup Shredded mozzarella/provolone/Italian cheese
- 2 Lemon, Fresh grated zest
- 10 to 15 asparagus spears, The woody stems are removed and cut into thirds
- ½ cup Green Peas
- parmesan cheese, To top
- Arugula or micro greens, To top
- In a large bowl, mix water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, shape the dough into a ball, add the additional ½ cup of flour, and knead it on a floured surface for a few minutes. Grease the same bowl with olive oil, then place the dough inside it, and stir until it is covered. Cover it with a towel and put it in a warm place to rise for an hour to an hour and a half.
While the dough is rising, prepare the pesto. Place pistachios, basil, garlic, lemon juice, and cheese in a food processor. Process until the nuts are coarsely chopped, then add the olive oil while the processor is running. Add more if necessary, depending on how “spreadable” you want your pesto. Add a pinch of salt and pepper and pulse. Taste the pesto and add more seasoning if necessary. This will result in a little more pesto than needed, so store it tightly in the refrigerator for up to a week.
Preheat the oven to 450 degrees Fahrenheit. Lightly sprinkle flour or cornmeal on a 10 x 15-inch baking pan.
After the dough has risen, we pierce it and place it again on the floured surface. Using a rolling pin or hands, shape loosely into desired shape. For this recipe, I just rolled out the dough to fit a 10 x 15 baking pan. Nothing specific, just rolled to fit!
Top the dough with a few tablespoons of pesto. I like to use about 1/2 cup here. Top with ricotta cheese and then half the fresh lemon zest. Next, sprinkle with grated cheese.
Top with asparagus and peas. Dollop on more pesto if you like.
Place the pizza on the tray in the oven for 15 to 20 minutes. Check it after 15 minutes – if it’s not golden or melted yet, give it another 5 minutes. Once golden and bubbly, remove and allow to cool.
Top with the remaining half of the lemon zest, a handful of Parmesan cheese and a few drops of ricotta if you like. Top with greens. Slice and serve!
The best way to get greens.