Cracking Cans: Pistachio Pesto Pizza
Get ready to elevate your pizza game with this delicious and vibrant pistachio pesto filled with fresh, bold flavors and of course lots of Drizzle!
Ingredients
½ cup shelled pistachios
1 cup basil
½ cup parmesan cheese
2 cloves of garlic
Zest from 1 lemon
Juice from ½ a lemon
½ tsp salt
½ cup Drizzle
1 pizza dough ball
½ cup fresh mozzarella cheese
Instructions
Active Time: 10 Minutes
Full Time: 20 Minutes
Tear the leaves off the basil stems and rinse. Dry well with paper towels.
Add pistachios, garlic, basil, grated parmesan cheese, salt, lemon zest, and lemon juice to a food processor. Save a pinch of parmesan and a few leaves of basil for the pizza!
Aim for a slightly chunky pesto for a textural contrast! Salt the pesto to taste.
Stretch the dough ball to 12 inches.
Spread a ladle of Bianco DiNapoli Crushed Tomatoes on the base of the pizza dough.
Top with grated parmesan, basil, fresh mozzarella, and Drizzle.
Bake at 800F in a pizza oven for 2 minutes (or 500-550F in a home oven for 5-7 minutes).
Top with dollops of pistachio pesto and extra Drizzle.
Slice and enjoy!