Asparagus and Pistachio Pizza with Buffalo Mozzarella
Crispy-bottomed pizza featuring a vibrant pistachio pesto base, fresh green asparagus, creamy buffalo mozzarella, and roasted pistachios. The dough rises for two hours at room temperature before baking on a preheated tray at 240°C, creating a contrasting texture between the tender crust and crisp-edged base.
Ingredients
Instructions
- 1
Mix flour, salt, sugar, and yeast in a bowl
- 2
Pour in water and oil, mix and knead until soft and smooth
- 3
Cover and leave to rise at room temperature until doubled in size
- 4
Place baking tray in cold oven and preheat to 475°F
- 5
Divide dough in half, shape into balls, and flatten slightly
- 6
Stretch dough into circles on floured surface and transfer to baking paper
- 7
Blend pistachios, parmesan, water, oil, lemon zest, and lemon juice in food processor until smooth
- 8
Spread half the pesto over pizza bases and top with asparagus
- 9
Slide one pizza onto hot baking tray and bake on bottom shelf for approximately 20 minutes
- 10
Remove, top with half the mozzarella, pistachios, and remaining pesto
- 11
Bake and top remaining pizza the same way
Tips
Preheat the baking tray in a cold oven to ensure an evenly crisp base
Use baking paper to transfer dough easily without deflating
Good to Know
Wrap cooled pizza in foil or store in airtight container at room temperature for up to 2 days
Dough can be prepared up to 24 hours ahead and refrigerated; bring to room temperature before stretching. Pistachio pesto can be made 1 day ahead
Serve warm, cut into slices. Fresh lemon wedges on the side complement the pistachio flavor
Common Mistakes
Do not skip preheating the baking tray to avoid a soggy crust
Do not over-knead the dough to avoid tough, dense pizza
Do not stretch dough too thin to prevent tearing during transfer
Substitutions
Dairy-Free Swaps
milder flavor