Pizza is like the ultimate comfort food to me. I can have it hot, warm or even cold. Yes, you heard me right. I love eating pizza straight from the refrigerator.
Another guilty pleasure of mine is watching reality TV, food shows and The Young and the Restless. You could say TV food show junkie but most of the time I just like having the TV playing in the background whether I’m cooking, editing photos or cleaning the house. This past week I was watching a show on the Cooking Channel and the person was making a pistachio pizza. BINGO! I was immediately intrigued with using pistachio as the nut for the pesto. I’ve made pesto pizza before and it’s always a nice change up from the traditional tomato sauce.
I didn’t create a new dough recipe because I already have one that I LOVE. This dough recipe actually will make enough for two large pizzas. That means you can either make two pizzas or save one portion of the dough for later. In fact, I’m thinking about this lovely pizza for my other half of the dough. In my opinion, you can’t go wrong with any type of pizza on any day.
Add yeast, 1 Tablespoon of sugar and 1/4 cup warm water to a bowl. Set aside to let yeast activate for 10 minutes.
In separate bowl combine 2 cups flour, 1/4 cup sugar, salt and milk. Mix with wooden spoon (approx. 2 minutes) and then add in oil, remaining cup of water, yeast mixture and 2 cups of flour. Mix with spoon until well combined and then place on a floured work surface. Knead the dough for 4-6 minutes (dough will be sticky). Place the dough in a bowl and cover for one hour in warm area.
In a blender combine all of the ingredients and pulse until pistachios are well chopped. (It’s OK to have some big chunks)
Preheat oven to 450 degrees.
Cut the dough in half and place one half in skillet. Using your fingers start to flatten and round out the dough in skillet. Once the bottom is covered; poke holes into the bottom using a fork. Cover with half of the pistachio pesto. Then top with 2 ounces of mozzarella chunks. Place in oven and cook for 16-18 minutes.
Top with basil.
Repeat with other half of dough or place in refrigerator or freezer.