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Pistachio Pesto Pizza with Asparagus, Peas, and Microgreens Recipe

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3.8 from 61 reviews

This Pistachio Pesto Pizza is a vibrant and flavorful homemade pizza featuring a unique pistachio basil pesto, fresh ricotta and shredded cheese, topped with spring asparagus, green peas, and bright lemon zest. The dough is hand-kneaded and allowed to rise for a perfectly chewy crust, while the combination of creamy cheeses and herbaceous pesto creates a delicious and elegant pizza perfect for a spring or summer meal.

  • Total Time: 2 hours 17 minutes
  • Yield: 4 servings

Ingredients

Dough

  • 1 cup warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • flour and coarse cornmeal for dusting

Pistachio Pesto

  • 1 cup shelled pistachios
  • 1 ½ cups loosely packed fresh basil leaves, 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, to taste

Toppings

  • 1 cup ricotta cheese, plus extra for topping
  • 1 cup shredded mozzarella/provolone/Italian blend cheese
  • 2 lemons, zest freshly grated
  • 10 to 15 asparagus spears, woody stems removed and cut into thirds
  • ½ cup green peas
  • parmesan cheese, for topping
  • arugula or microgreens, for topping

Instructions

  1. Activate yeast: In a large bowl, combine warm water, active dry yeast, honey, and olive oil. Stir with a spoon, then let sit until foamy, about 10 minutes, indicating the yeast is active.
  2. Make the dough: Add the flour and salt to the yeast mixture, stirring until the dough begins to come together but remains sticky. Transfer to a floured surface and knead with your hands, gradually incorporating an additional ½ cup flour until smooth and elastic. Lightly oil the original bowl, place the dough inside, turning to coat, cover with a towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  3. Prepare pistachio pesto: While the dough rises, place pistachios, basil leaves, garlic cloves, lemon juice, and grated pecorino romano in a food processor. Pulse until the nuts are coarsely chopped. With the processor running, slowly stream in the extra virgin olive oil until the mixture becomes a spreadable pesto. Season with kosher salt and freshly ground pepper to taste. Store any leftover pesto in an airtight container in the fridge for up to a week.
  4. Preheat oven and prepare baking sheet: Preheat the oven to 450°F (232°C). Lightly dust a 10×15 inch baking sheet with flour or coarse cornmeal to prevent sticking.
  5. Shape the dough: Once risen, punch down the dough and place it back on a floured surface. Roll out or stretch the dough with your hands to loosely fit the 10×15 inch baking sheet.
  6. Assemble pizza: Spread about ½ cup of the pistachio pesto evenly over the dough. Dollop 1 cup of ricotta cheese over the pesto, then sprinkle half of the freshly grated lemon zest across the surface. Evenly distribute the shredded mozzarella/provolone/Italian cheese blend on top.
  7. Add vegetables: Arrange the asparagus pieces and green peas evenly over the cheese layer. If desired, add some additional small dollops of pesto on top for extra flavor.
  8. Bake: Place the assembled pizza on the baking sheet into the preheated oven. Bake for 15 to 20 minutes, checking after 15 minutes. The pizza is done when the crust is golden brown and the cheese is bubbly and melted. If necessary, bake an additional 5 minutes.
  9. Finish toppings and serve: Remove the pizza from the oven and let it cool slightly. Sprinkle the remaining lemon zest, a generous handful of parmesan cheese, and additional dollops of ricotta cheese over the top. Garnish with fresh arugula or microgreens. Slice and serve warm.

Notes

  • If you prefer a thinner crust, roll the dough thinner but adjust baking time accordingly to avoid burning.
  • The pesto makes extra; keep the leftovers sealed in the fridge for up to one week and use on sandwiches or pasta.
  • Fresh asparagus and peas add a spring touch, but you can substitute other seasonal vegetables or skip for a simpler pizza.
  • Be sure to preheat your oven fully to ensure the crust cooks evenly and crisps up well.
  • You can make the dough ahead and refrigerate for up to 24 hours, just allow it to come to room temperature before shaping.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/pistachio-pesto-pizza-with-asparagus-peas-and-microgreens-recipe/