Pistachio Pesto Pizza with Mozzarella & Honey
1/2 cup lukewarm water
1/2 teaspoon active dry yeast
1/2 teaspoon Mossop’s Field & Tawari liquid honey
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup shelled pistachios
3/4 cup loosely packed fresh basil leaves, torn
1/4 cup fresh mint leaves
1 garlic clove
1/3 cup finely grated pecorino romano cheese
1/3 to 1/2 cup extra virgin olive oil
1/4 teaspoon salt
12 ounces fresh mozzarella cheese, torn into pieces
2 ounces pecorino romano cheese, finely grated (plus more for topping)
3 tablespoons Mossop’s Field & Tawari liquid honey
2 tablespoons crushed pistachios
a few basil leaves for garnish
- Place the pistachios, basil, mint, garlic and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil.
- Add a little more if necessary, depending on how “spreadable” you want your pesto to be.
- Taste the pesto and add in the salt, blending once more. This will make a little extra pesto than needed, so store it sealed tightly in the fridge for up to a week.
Dough & Pizza
- Place a pizza stone inside you oven on the middle rack. Preheat the oven to 260 degrees C. You most definitely need a pizza peel for this – or at least something to easily transfer your dough to your stone.
- In a large bowl, mix together the water, yeast and Mossop’s Field & Tawari liquid honey. Let that sit and get foamy, about 10ish minutes. During that time, I like to get out all of my pizza ingredients and measure them out – because this dough doesn’t have to rise! You want everything measured out and ready to top so you can quickly transfer the dough to the stone.
- After 10 minutes, stir the flour and salt into the yeast mixture. Stir until the dough comes together, first using a spoon and then using your hands. If the dough is REALLY sticky, use a little more flour until it becomes silky, adding 1 tablespoon of flour as needed. Flour your workspace and knead the dough a few times with your hands. Let it sit for 5 minutes.
- Roll the dough out as thin as you possible can – at least 10 inches. If the dough keeps springing back, let it rest another 5 or 10 minutes. Flour your pizza peel VERY well. To transfer the thin dough to your peel, I gently and quickly fold the dough in half and then in half again, pick it up, and unfold it on the floured peel. Spread a layer of pesto on the dough. Cover with the mozzarella and romano.
- Open the oven and gently slice the pizza from the peel to the stone – I use a spatula to help if needed. Bake the pizza for 10 to 15 minutes – just keep and eye on it since the oven is so hot and stones can differ. It will be done when the crust is crispy and cheese is golden.
- Remove the pizza and drizzle with Mossop’s Field & Tawari liquid honey. Cover with an additional romano sprinkling, the pistachios and basil leaves. Slice and serve.
Original recipe from How Sweet It Is