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Pistachio Pesto Neapolitan Pizza
Makes 4 (12-inch) pizzas
INGREDIENTS
Classic White Dough (made at least a day ahead)
Pistachio Pesto (see recipe below)
8 ounces (227 grams) ricotta cheese
2 ounces (57 grams) heavy cream
8 ounces (227 grams) whole milk mozzarella, shredded (about 2 cups)
8 ounces (227 grams) mozzarella di bufala or fior di latte, cut into 16 pieces
4 teaspoons (approx. 4g) fresh rosemary needles
1 cup (125g) unsalted shelled pistachios, lightly toasted (for garnish)
1/2 cup (50g) grated Pecorino Romano or Parmesan
PISTACHIO PESTO
1 cup (125g) unsalted, shelled pistachio nuts
1/2 cup (118ml) olive oil, divided
8 cloves fresh garlic, peeled and coarsely chopped (approx. 24g)
1 cup (237ml) heavy cream
2 ounces (57 grams) grated Pecorino Romano cheese (about 1 cup)
1 cup (40g) fresh basil leaves, tightly packed
2 tablespoons (30ml) lemon juice
Salt and pepper to taste
Instructions:
Toast Pistachios:
In a dry skillet, toast nuts over
medium heat until aromatic.
Alternatively, toast on a
sheet pan at 375°F (190°C) for 6 to 8 minutes. Set
aside to cool.
Sauté Garlic:
Heat 1/4 cup (59ml) of the olive oil in
a skillet. Stir in garlic for 3 to 5 seconds, then
immediately pour the garlic and oil into a bowl with
the pistachios.
Blend: Place the remaining oil, cream, cheese, basil,
and lemon juice into a food processor; add the garlic
and nut mixture.
Process for 20 to 30 seconds until the
sauce is coarse but evenly blended. Add salt and
pepper to taste.
Refrigerate until 1 hour before use.
DIRECTIONS
1. Prepare the Dough
Three hours before baking, divide the dough into 4
pieces weighing 9 ounces (255 grams) each. Form into
tight balls and place on a sheet pan misted with oil
spray.
Cover loosely with plastic wrap and proof at
room temperature for 3 hours.
2. Prepare the Cheese Sauce
While the dough is proofing, whisk together the
ricotta and cream (or puree in a blender) until
smooth. Set aside.
3. Preheat and Stretch
One hour before baking, preheat a baking stone or
steel on the middle rack to 550°F (285°C).
Stretch each
dough ball to about 12 inches in diameter.
4. Assemble
Lightly dust a pizza peel with flour or semolina.
Spread about 3/4 cup (177ml) of the pistachio pesto
over the dough, leaving a 1/2-inch border.
Distribute
1/2 cup (57g) of the shredded mozzarella. Add 4
pieces of the fresh mozzarella.
Place dollops of the
ricotta cream between the fresh mozzarella pieces.
Sprinkle 1 teaspoon (approx. 1g) of rosemary needles
over the top.
5. Bake and Finish
Slide the pizza onto the stone and bake for 3 minutes.
Rotate 180 degrees and bake for another 2 to 4 minutes
until the crust is puffy and golden brown.
Transfer to
a cutting board and garnish with 1/4 cup (31g)
toasted pistachios and 2 tablespoons (12g) grated
Pecorino Romano.
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