How hard could it be to make pistachio pesto? That’s what I asked myself last weekend as I watched the food network. A guilty pleasure, and I really cannot watch with an empty stomach or fridge.
One of the pizza places they visited on Diners, Drive-ins and Dives had a Pistachio Pesto and Sausage Pizza on the menu and I thought, I have to make this! Turns out it is easy and now has me wondering where pistachio pesto has been all of my life!
Seriously this stuff is so yummy and I am thinking, what else can I smear this on…pasta, bread? Is it bad to eat it by the spoonful right out of the mason jar? NOT showing the picture of that!
This combo is so different and unexpectedly delicious. A rich and hearty white pizza that begs for a dusting of red pepper flake and fresh parsley to finish it off.
For the recipe for my favorite pizza dough, go to my page The Basics.
For the Pistachio Pesto
1 and 1/2 cups shelled and lightly salted pistachios
1/2 cup Parmesan cheese
1/4 cup plus extra virgin olive oil
1 clove garlic
Add nuts, cheese and garlic to your food processor and process until fine. With processor running, drizzle in the olive oil until no longer a paste but more of a thick sauce consistency.
For the Pistachio Pesto and Sausage Pizza
2 sausage patties, I used mild
pistachio pesto, about 3 to 4 tbs depending on size of your pie (I quarter this dough recipe and make 4 small pies with different toppings)
2 cups shredded mozzarella cheese
2 tbs freshly grated Parmesan cheese
red pepper flakes
fresh chopped parsley
Preheat your oven, with your pizza stone inside, to 475.
In a fry pan over medium high heat cook the sausage patties, breaking up with a wooden spoon, until no longer pink. Season with salt and pepper.
Roll out your dough on a lightly floured surface. For super thin crust, let it rest up to 10 minutes after the first roll out, then roll it out again. Move it to your pizza peel that has been lightly sprinkled with corn meal.
Smear with pistachio pesto. Top with the cooked sausage, mozzarella and Parmesan. Slide onto your heated pizza stone and bake 8 to 10 minutes until brown and bubbly.
Remove from the oven and sprinkle with red pepper flakes and parsley. Let cool at least 5 minutes before cutting and serving.
Other topping combinations to try: green bell pepper and onion, fresh mozzarella with red sauce and fresh basil. See my recipe for White Pizza with Prosciutto and Arugula.