Spring Pistachio Pesto Pizza with Asparagus and Ricotta.

 

Crust Ingredients:

• 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

Pizza Toppings:

• 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
• 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. Prepare the Dough:

   • In a large bowl, mix the warm water, yeast, honey, and olive oil. Let sit for about 10 minutes until foamy.
   • Stir in the flour and salt until the dough comes together but is still sticky.
   • Turn the dough out onto a floured surface and knead, incorporating the additional ½ cup flour, until smooth.
   • Rub the bowl with olive oil, place the dough inside, and turn to coat. Cover with a towel and let rise in a warm place for 1 to 1.5 hours.

2. Make the Pesto:

   • In a food processor, combine pistachios, basil, garlic, lemon juice, and Pecorino Romano cheese. Pulse until the nuts are coarsely chopped.
   • With the processor running, stream in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. Store any extra pesto in a sealed container in the fridge for up to a week.

3. Assemble the Pizza:

   • Preheat the oven to 450°F (230°C). Dust a 10x15-inch baking sheet with flour or cornmeal.
   • Punch down the risen dough and transfer it to a floured surface. Roll or press it out to fit the baking sheet.
   • Spread about ½ cup of pesto over the dough.
   • Drop spoonfuls of ricotta cheese evenly over the pesto. Sprinkle half of the lemon zest on top.
   • Add the shredded cheese, followed by the asparagus and green peas. Optionally, add a few more dollops of pesto.

4. Bake the Pizza:

   • Place the pizza in the oven and bake for 15 to 20 minutes. Check at 15 minutes; if it’s not golden and bubbly yet, continue baking for another 5 minutes.
   • Once done, remove from the oven and let cool slightly.

5. Finish and Serve:

   • Sprinkle the remaining lemon zest over the pizza. Add a generous amount of Parmesan cheese.
   • Optionally, add extra dollops of ricotta and top with arugula or microgreens.
   • Slice, serve, and enjoy!

Feel free to adjust the amount of pesto, cheese, or veggies based on your preferences. Enjoy your homemade pizza!