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Ingredients for Spring Pistachio Pesto Pizza with Asparagus and Ricotta

Spring Pistachio Pesto Pizza with Asparagus and Ricotta

This spring pistachio pesto pizza with asparagus and ricotta is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

1 pre-made pizza dough (or homemade, if preferred)

1 cup fresh basil leaves

1/2 cup shelled pistachios

1/2 cup grated Parmesan cheese

1/2 cup olive oil

2 cloves garlic

Salt and pepper, to taste

1 bunch asparagus, trimmed and cut into 2-inch pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Zest of 1 lemon

Fresh lemon juice, to taste

Optional: Red pepper flakes, for serving

Instructions
 

Prepare the Pistachio Pesto: In a food processor, combine the basil leaves, pistachios, Parmesan cheese, garlic, and a pinch of salt and pepper. Pulse until everything is finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Adjust seasoning if necessary and set aside.

    Preheat the Oven: Preheat your oven according to the pizza dough instructions (usually around 475°F/245°C).

      Blanch the Asparagus: Bring a small pot of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.

        Roll Out the Dough: On a floured surface, roll out the pizza dough to your desired thickness, about 12 inches in diameter. Transfer it to a baking sheet or a pizza stone.

          Assemble the Pizza: Spread a generous layer of the pistachio pesto over the dough, leaving a small border for the crust. Evenly distribute dollops of ricotta cheese across the pesto. Sprinkle the mozzarella cheese and blanched asparagus pieces on top. Finish with lemon zest and a squeeze of fresh lemon juice.

            Bake the Pizza: Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

              Serve: Remove the pizza from the oven. Let it cool for a minute, then slice it into wedges. If desired, sprinkle with red pepper flakes for a touch of heat. Enjoy your Spring Pistachio Pesto Pizza with Asparagus and Ricotta!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4