Creamy Pistachio Pesto Pizza with Burrata
A delightful twist on traditional pizza featuring a creamy, nutty pistachio pesto and fresh burrata cheese on a crisp, chewy crust. Perfect for casual gatherings and easy to prepare with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 1 12-inch pizza (4 servings) 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1 cup shelled pistachios (unsalted)
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, peeled and roughly chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- Salt and freshly ground black pepper, to taste
- 1 ball of pizza dough (about 12–14 oz / 340–400 g; store-bought or homemade)
- 8 oz burrata cheese, drained and torn into pieces
- 1 tablespoon cornmeal (for dusting the baking surface)
- Optional: A handful of arugula or baby spinach for topping after baking
Instructions
- Make the Pistachio Pesto: In a food processor, combine pistachios, basil, garlic, and Parmesan. Pulse a few times to chop. With the machine running, slowly pour in olive oil and lemon juice until smooth and creamy. Season with salt and pepper. Takes about 5 minutes.
- Preheat the Oven: Place pizza stone or baking sheet in oven and preheat to 475°F (245°C) for at least 30 minutes.
- Prepare the Dough: On a lightly floured surface, roll or stretch dough into a 12-inch circle. Dust pizza peel or baking sheet with cornmeal to prevent sticking.
- Assemble the Pizza: Spread an even layer of pistachio pesto over the dough, leaving a small border around edges.
- Bake: Transfer pizza onto hot stone or baking sheet. Bake for 10-12 minutes until crust is golden and crisp.
- Add the Burrata: Remove pizza from oven and immediately tear burrata over the top to warm gently without melting completely.
- Optional Finish: Scatter fresh arugula or baby spinach on top, then slice and serve immediately.
Notes
If dough shrinks while stretching, let it rest 10 minutes to relax gluten. Add more olive oil if pesto is too thick. Preheat baking surface well for crispy crust. Add burrata after baking to keep creamy texture. For gluten-free, use gluten-free dough. For nut allergies, try sunflower seed pesto alternative.
Nutrition
- Serving Size: 1/4 of 12-inch pizza
- Calories: 420
- Sugar: 2
- Sodium: 520
- Fat: 28
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 3
- Protein: 14
Keywords: pistachio pesto, burrata, pizza, creamy pesto pizza, homemade pizza, easy pizza recipe, Italian pizza, nut pesto