Pepperoni & Pistachio Pesto Pizza

By: Gozney

This pistachio and pine nut pesto is amazing with pretty much anything but it really shines when paired with cured meats on a pizza!

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 10 minutes + dough prep
Cook Time: 2 minutes

Ingredients

Serves: 8-10

For the pesto

65g Basil Leaves
1 Clove Garlic
½ Tbsp Pine Nuts, toasted
1 ½ Tbsp Pistachios
25g Parmesan, grated
75g Olive Oil

For each pizza

1 Sourdough Dough Ball
55g Mozzarella
20-30 Pepperoni Slices
20g Pesto

Recommended Equipment

Dome
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Balance Placement Peel
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Balance Turning Peel

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Acacia Wood Pizza Peel & Server
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

To make the pesto pop the nuts, herbs and garlic into a food processor and blend.Gradually add the oil whilst continuing to blend until a green smooth-ish sauce is achieved.

Step 2

Add the parmesan and blitz briefly before checking the seasoning. The pesto can be covered and kept in the fridge for up to a week.

Step 3

Open the dough into a pizza skin and scatter over the cheese before dotting over the pesto and topping with the pepperoni slices. Transfer the pizza to a placement peel and launch into your Gozney oven..