The pesto makes about 1/2 cup and is adapted from Alton Brown’s recipe. Because you’ll probably have extra herbs on hand anyway, you could double the pesto so you’d have the fixings for a quick pasta dinner the next time you were in a hurry to get dinner on the table. I’ve also used it here with great results: Focaccia with Spiced Pears, Pesto and Brie.
In the interest of calories, I’ve kept the cheese on the lighter side which means your pizza won’t be as ooey-gooey as you’re used to. That’s why I specify using a microplane grater if you have one. It helps a small amount of cheese go a long way over a big surface.
The recipe calls for unsalted pistachios but you could use salted if that’s what you have. I might just add less salt to the pesto to compensate.