Pistachio Pesto Pizza

This pesto takes on the sweet savory flavor of pistachios instead of the traditional pine nuts usually found in pesto. Pistachios came to Italian cuisine through the Middle East during the Roman Empire. It is paired with salty prosciutto cotto and creamy goat cheese.

INGREDIENTS

  • Pizza dough balls
  • Flour
  • Pistachio pesto
  • Lemon
  • Extra virgin olive oil
  • Goat cheese
  • Prosciutto cotto

KITCHEN TOOLS

  • Cutting board or pizza peel
  • Pizza stone cookie sheet
  • Spoon
  • Grater or zester

PREP INSTRUCTIONS

PREP TIME: 10 MINUTES

STEP 1: Pre-heat oven to 500 degrees with pizza stone or a cookie sheet inside the oven during pre-heat. Pre-heat for at least 30 minutes before baking. Zest lemon. Remove basil leaves from stem. Discard stems.

STEP 2: Take Pizza Dough out of refrigerator and let sit 10-15 minutes before stretching. Take all pizza ingredients out of packaging to begin making pizzas.

STRETCH PIZZA DOUGH

Follow Pizza Dough instructions on the Dough Stretching 101 recipe card. You will assemble your pizza on your floured cutting board or pizza peel. If you ordered Vero for 4, make sure you save half for your second pizza. Place your hand-stretched pizza dough on floured cutting board.

ASSEMBLE & BAKE PIZZAS

COOKING TIME: 10 MINUTES

STEP 1: Pour oil in the center of the crust. Using a pastry brush or the back of a spoon, spread oil over the dough with your border a ½” crust. Don’t get any oil on your board or your pizza will stick when sliding into the oven. Spread desired amount of pistachio pesto onto crust with spoon. Distribute the goat cheese evenly onto dough into small dollops.

STEP 2: Take the prosciutto cotto and arrange over dough evenly. Slide topped pizza from your cutting board or pizza peel onto your pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists, shake the board back and forth until it’s loose enough to slide onto your pre-heated stone.

STEP 3: If you ordered Vero for 4, the first pizza will be done a few minutes before your second pizza. Cook your pizza 8-12 minutes or until desired crispness and golden-brown. Let pizza cool 2-4 minutes. Slice pizza into desired amount of slices. Garnish with lemon zest. Enjoy your pizza!

WINE PAIRING

Cinque Terre DOC is a crisp white wine grown on the hilly slopes of the Ligurian coast or Italian Riviera. This wine is dry and crisp with a straw color that pairs well with cheesy dishes.

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