Pizza is always a favorite in this house, but sometimes it’s fun to mix the basics up a bit to break out of the routine. Pesto is a rich, colorful replacement for the traditional tomato sauce, but then you can go a step further and experiment with the idea of what to put in your pesto. In this case, I’ve tossed out the pine nuts, tossed in pistachios and forgotten the basil altogether. (The creative credit really goes to Alton Brown.) The result is fresh, chewy and cheesy. Once you make the pesto, the pizza comes together quickly.
A few notes on ingredients:
- I got my pizza dough at my local food co-op in the freezer section. The ingredients are straightforward so I feel good about using this “convenience” food: organic unbleached wheat flour, water, organic whole wheat flour, sea salt, yeast. I’d say it’s pretty close to making dough from scratch, except easier and faster.
- I used a yellow heirloom tomato, but I’m sure a red one would offer a colorful contrast to the pesto sauce.
- If you have any leftover fresh herbs from the pesto, you could sprinkle a handful over the top of the cheese for added color.
- I know the specific recommendation to use a microplane grater seems unnecessary, but I really like the surface area you can cover with just 1 ounce of cheese when you grate it this way. The teeny tiny cheese shards really spread the flavor around for fewer calories and fat.
- If you like this Pistachio Mixed Herb Pesto, I’ve used it in another recipe with great results: Focaccia with Spiced Pears, Pesto and Brie.
What special pizza topping do you use to step out of the ordinary?