Description
A vibrant spring pizza with a pistachio-basil pesto base, fresh asparagus spears, dollops of creamy ricotta, and a zesty lemon finish.
Ingredients
Scale
- 1 ball pizza dough (homemade or store-bought)
- 1/2 cup shelled pistachios (unsalted)
- 2 packed cups fresh basil leaves
- 2 garlic cloves, peeled
- 1/3 cup grated parmesan or pecorino
- 1/2 cup olive oil
- 1/2 teaspoon fine sea salt (plus more for sprinkling)
- 1 big bunch asparagus (about 10–12 thin stalks, woody ends snapped off)
- 1/2 cup fresh ricotta cheese
- 1 small lemon (zest and juice)
- Red pepper flakes (optional)
Instructions
- Preheat your oven to its hottest setting (above 450°F).
- If you’ve got a pizza stone, let it heat up. A baking sheet flipped upside down works too.
- Make the pistachio pesto: blend pistachios, basil, garlic, parmesan, olive oil, and a pinch of salt in a food processor until smooth.
- Roll or stretch your dough into a circle or rectangle.
- Spread pesto all over the dough, leaving a border. Add blobs of ricotta.
- Arrange asparagus on top and sprinkle with salt and a drizzle of oil if desired.
- Slide the pizza onto your hot stone or tray and bake for 12–15 minutes until golden.
- Remove from oven, zest lemon over the top, and add red pepper flakes if desired.
- Slice and enjoy while warm.
Notes
- Perfect for showcasing seasonal flavors.
- Use homemade or store-bought dough.
- Feel free to adjust pesto consistency with more olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 15mg