Pepperoni & Pistachio Pesto Pizza

Pepperoni & Pistachio Pesto Pizza

What to know?

Temperature Base Temperature Needle
  • Temperature Base 450 degrees
  • Easy
  • Pizza
  • 12 mins

This pistachio and pine nut pesto is amazing with pretty much anything but it really shines when paired with cured meats on a pizza! We’ve gone for no tomato sauce with this pizza to really let the pesto shine.

Pepperoni & Pistachio Pesto Pizza

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 Roccbox.

Step 4;

Bake for 90 seconds rotating as required.