The other day I was talking to my husband, and I asked, “Do you remember how good that pistachio pizza we ate that one time on that one day was (I couldn’t remember when and where obviously)?”
He replied with, “I have no idea what you’re talking about, but I would never order that because that sounds disgusting…”
Well I am stubborn and tried to convince him that:
A) In fact we did eat this pizza. How could he not remember that one place at that one time?
B) Anything that involves pistachios is B O M B in my book.
I swear to you I have had this pizza before, but the fact that I can’t remember where, and when I google search it I can’t find a damn thing, means I may have just made it up in my head (or had a dream about it, because dreaming about food is obviously a thing for me).
Any who, I wanted to pull my best Stephanie Meyer (She had a dream about the book Twilight, and boom made that s#&t happen) and create this pistachio pizza that I have had stuck in my head. So I did just that.
Let me just say, this pizza is SO delicious! It gives the perfect sweet/salty combo (my fav) and has that yummy crunch from the crushed pistachios. This pizza with a side of Netflix was the best way we could have ended our weekend!
*Oh and for the record, my husband thought it was so “disgusting” that he ate more than half the pizza (told him so).
Make this tonight!!
Here’s what you will need:
- I used Simple Mills Almond Flour Crust (Use your fav)
- 1 cup of shelled pisatchios
- 1/3 cup parmesan cheese
- 2/3 cup of fresh basil (loosely packed)
- 2-3 garlic cloves
- salt to taste
- Olive oil
- 1 1/2 – 2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Handful of crushed pistachios
- 2-4 basil leaves
1.) Preheat oven to 350 Degrees (This may vary depending on your crust, I baked mine for 10 minutes than assembled)
2.) Place pistachios, Parmesan cheese, garlic cloves, basil and salt into food processor. Pulse until coarsely chopped. With the food processor still on slowly add olive oil until it gets to thinner consistency (I use around 1/3-1/2 cup). * I love shaving my extra pesto and spread it on toast for breakfast.
3.) Spread pesto on the dough and top with mozzarella and Parmesan cheese.
4.) Bake for additional 10-15 minutes (again, this will depend on your crust)
5.) Once pizza is removed from oven, top with crushed pistachios, torn basil and drizzle of honey. Serve warm.