Pistachio Pizza

Pistachios are perhaps the most versatile nuts around. They work in both sweet and savory recipes, they are good raw, roasted and any other way you can think of, like in a pizza! The use of basil with the pistachos is reminiscent of pesto, but with a nuttier twist. 

Ingredients

⅔ cup plus 1/4 cup extra virgin olive oil

½ cup plus 2 tablespoons raw pistachios

2 tablespoons grated Parmesan, plus more for garnish

1 ½ teaspoons lemon juice

½ teaspoon lemon zest

¼ bunch basil

Kosher salt

Black pepper

1 pound whole wheat pizza dough

Nonstick cooking spray

4 ounces mozzarella, sliced

½ teaspoon sugar

1 cup baby arugula

DirectionsInstructions Checklist

Step 1

Preheat the oven to 500°. In a blender, process 2/3 cup olive oil, 1/2 cup pistachios, Parmesan, 1/2 teaspoon lemon juice, lemon zest, basil, and salt and pepper to taste until smooth. Use a rolling pin to flatten pizza dough into a large rectangle, about 1/4 inch thick. Transfer to a baking sheet coated with cooking spray. Spread about 1/4 of the pesto over dough, top with mozzarella, and bake until crust is golden brown, about 10 minutes.

Step 2

While pizza bakes, add remaining 1 teaspoon lemon juice, sugar, and remaining 1/4 cup olive oil to a small lidded jar and shake to combine. Toss arugula with enough dressing to coat. In a dry pan, lightly toast remaining 2 tablespoons pistachios, then roughly chop.

Step 3

When pizza is done, remove from oven and top with dressed arugula. Garnish with a pinch of Parmesan and chopped pistachios.