Name: Pistachio Pesto Pizza Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian-American
Ingredients: 1 ball pizza dough (store-bought or homemade); 1/2 cup shelled pistachios; 1 cup fresh basil leaves; 1/4 cup grated Parmesan cheese; 1 clove garlic; 1/3 cup olive oil; 1 tablespoon lemon juice; Salt and pepper to taste; 1 cup shredded mozzarella cheese; 1/2 cup ricotta cheese; Crushed red pepper flakes and fresh arugula for topping (optional)

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Get ready to fall head-over-heels for a slice of utter bliss with this Pistachio Pesto Pizza Recipe. A nutty, vibrant twist on classic pizza, it brings together crunchy pistachios, aromatic basil, creamy cheeses, and a golden, bubbly crust for a combination that’s both comfortingly familiar and wonderfully unexpected. There’s something magical about the vivid green pesto paired with gooey mozzarella and the punch of fresh arugula on top—it’s like a taste of spring, no matter the season. It’s crowd-pleasing, surprisingly simple to make, and sure to become your new pizza-night favorite!

Pistachio Pesto Pizza Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Pistachio Pesto Pizza Recipe are straightforward, but each is thoughtfully chosen to maximize flavor. Together, they build a pizza that’s loaded with color, texture, and taste—each bite offers something unique and irresistible!

Pizza dough: The foundation of your pizza, opt for a chewy homemade dough or save time with a quality store-bought option.
Shelled pistachios: These bring delightful nutty richness to the pesto, and a subtly sweet crunch you don’t get with pine nuts.
Fresh basil leaves: Essential for that classic pesto aroma and a pop of green that makes the pizza gorgeous and fresh-tasting.
Grated Parmesan cheese: Adds salty, umami depth that enhances the pesto and balances the nuts.
Garlic: Only one clove, but it gives the pesto a bold, savory foundation.
Olive oil: This brings the pesto together and lends a delicious, fruity roundness to every bite.
Lemon juice: A touch of acidity brightens the pesto and lifts all the flavors.
Salt and pepper: Don’t skip this duo—seasoning is what makes all the other flavors sing.
Shredded mozzarella cheese: For melty, stretchy gooeyness that feels classically “pizza.”
Ricotta cheese: Dollops add creamy, delicate pockets across the pizza, perfect with the vibrant pesto.
Crushed red pepper flakes and fresh arugula (optional): These toppings add a peppery, vibrant finish and a little heat if you like a kick!

How to Make Pistachio Pesto Pizza Recipe

Step 1: Preheat the Oven and Prepare Your Tools

Start by setting your oven to 475°F. Place a pizza stone or a sturdy baking sheet on the middle rack as it preheats so it gets hot—this is the secret to a perfectly crisp crust that feels straight out of a wood-fired pizzeria!

Step 2: Whip Up the Pistachio Pesto

In a food processor, combine the pistachios, basil leaves, Parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until everything is finely chopped and almost pasty. With the motor running, slowly drizzle in the olive oil until you have a smooth, lush pesto. Give it a taste and adjust seasoning if needed—this sauce is the star of the Pistachio Pesto Pizza Recipe.

Step 3: Shape the Dough

Lightly dust your work surface with flour and gently stretch or roll your pizza dough to about 12 inches in diameter. You want the dough thin enough to get crisp but thick enough to handle the toppings. Carefully transfer the stretched dough to a sheet of parchment paper for easy handling later.

Step 4: Assemble the Pizza

Spread a generous yet even layer of that gorgeous pistachio pesto over the dough, getting close to the edges. Sprinkle over the shredded mozzarella, then add spoonfuls of ricotta all around so each slice gets some creamy perfection.

Step 5: Bake to Golden Perfection

Using a pizza peel or cutting board, slide the pizza (parchment and all) onto your preheated stone or baking sheet. Bake for 10 to 12 minutes, or until the crust is golden brown and the cheese is bubbly and just starting to brown. The smell at this point is outright irresistible!

Step 6: Finish and Serve

Once it’s baked, let the pizza cool for a minute so the cheese settles. Top with a handful of fresh arugula and a pinch of crushed red pepper flakes if you want some heat. Slice into wedges and dig in while it’s warm and melty—this is when the Pistachio Pesto Pizza Recipe shines brightest!

How to Serve Pistachio Pesto Pizza Recipe

Garnishes

A finishing touch can make your Pistachio Pesto Pizza Recipe look and taste even more special. Try a drizzle of extra virgin olive oil, a scatter of extra torn basil, a few shavings of Parmesan, or even a sprinkle of flaky sea salt. If you’re all about the green, pile on a little extra fresh arugula for color and crunch.

Side Dishes

Pair your pizza with a crisp green salad—think lemony vinaigrette, cherry tomatoes, and cucumbers—or a bowl of roasted veggies. For a more indulgent Italian feast, add a bowl of spicy marinated olives or a small caprese salad alongside. Don’t forget an easy glass of red or a sparkling lemonade!

Creative Ways to Present

Cut the pizza into thin strips for playful finger food at parties, or serve mini versions as appetizers. Dress up the presentation with a rustic wooden board and colorful napkins. Or go all out: offer a DIY pizza bar with extra toppings like prosciutto, roasted tomatoes, or caramelized onions for guests to personalize every slice of the Pistachio Pesto Pizza Recipe.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover slices (unlikely, but it happens!), simply let the pizza cool completely, then store pieces in an airtight container in the fridge. They’ll keep their flavor and texture for up to three days—just as delicious for lunch the next day.

Freezing

To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Or, freeze any extra pesto by spooning it into an ice cube tray. Both will store well for up to two months, making it easy to satisfy a future pizza craving or jazz up practically any meal with leftover Pistachio Pesto Pizza Recipe flavors.

Reheating

For crispy, just-baked results, reheat pizza slices on a baking sheet in a 375°F oven for about 7–8 minutes. You can also use a skillet on medium-low heat to revive the crust. Avoid microwaving if possible, as pizza tends to get a bit chewy that way.

FAQs

Can I use a different nut for the pesto?

Absolutely! While pistachios give a unique flavor and striking color to the Pistachio Pesto Pizza Recipe, you can swap them for walnuts or almonds in a pinch. Just know the taste will change a bit, but you’ll still get that lovely nutty base.

Is this recipe vegetarian?

Yes, this pizza is vegetarian as written since it relies on cheeses and nuts for flavor. Just check your Parmesan label if you need it to be fully vegetarian, as traditional Parmesan sometimes contains animal rennet.

Can I make the pesto in advance?

Definitely! The pistachio pesto can be prepared up to 5 days ahead and stored in an airtight container in the refrigerator. In fact, prepping it ahead lets the flavors meld even more, which makes the Pistachio Pesto Pizza Recipe even better!

Do I need a pizza stone?

While a pizza stone creates an extra crispy crust, a sturdy, preheated baking sheet works really well for this recipe too. Just make sure to give it plenty of time to get nice and hot before adding your pizza.

What other toppings pair well with this pizza?

Pistachio pesto is pretty versatile! For a heartier take on the Pistachio Pesto Pizza Recipe, try adding thinly sliced prosciutto, roasted veggies like zucchini or bell peppers, or even sundried tomatoes for a tangy pop.

Final Thoughts

There’s something so joyful about watching friends and family take their first bite—and then immediately go back for seconds—of this Pistachio Pesto Pizza Recipe. Each element plays its part, coming together in one of the most vibrant, delicious creations you can make at home. If you’re ready to give pizza night an unforgettable upgrade, this recipe is your new not-so-secret weapon. Go on, preheat that oven and watch the smiles spread!

Pistachio Pesto Pizza Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 27 minutes
Yield: 1 (12-inch) pizza 1x
Diet: Vegetarian

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Description

Indulge in a gourmet twist on traditional pizza with this Pistachio Pesto Pizza recipe. The flavorful pistachio pesto adds a unique touch to a classic favorite, making each slice a delicious experience.

Ingredients

Scale

Pizza Dough:

1 ball pizza dough (store-bought or homemade)

Pistachio Pesto:

1/2 cup shelled pistachios
1 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1 clove garlic
1/3 cup olive oil
1 tablespoon lemon juice
Salt and pepper to taste

Toppings:

1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
Crushed red pepper flakes and fresh arugula for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 475°F and place a pizza stone or baking sheet inside to heat.
Make the pistachio pesto: In a food processor, combine the pistachios, basil, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until a smooth pesto forms.
Prepare the pizza: Roll or stretch the pizza dough on a lightly floured surface to about 12 inches in diameter. Transfer to a piece of parchment paper. Spread a thin, even layer of pistachio pesto over the dough. Top with shredded mozzarella and dollops of ricotta.
Bake the pizza: Carefully transfer the pizza (with parchment) onto the preheated stone or baking sheet. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.
Finish and serve: Remove from the oven and let cool slightly. Top with fresh arugula and crushed red pepper flakes, if desired. Slice and serve warm.