Pistachio Pizza with Arugula Salad

Pistachio Pizza with Arugula Salad

Pistachio Pizza with Arugula Salad

Yield: Makes 2 ea. 10-12 in. pizzas


2 each 7-oz. Wood Stone Dough balls
¾ cup pistachio nutmeats, chopped
¼ cup Italian parsley leaves, chopped
1 clove garlic
1 tsp. kosher salt
Freshly ground black pepper
½ cup extra virgin olive oil
4 oz. fresh mozzarella, torn into quarter sized pieces
2 cups baby arugula leaves
1 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
1 oz. Parmigiano-Reggiano, grated in shards with a vegetable peeler



Oven Temperature: 550-580 degrees

  1. Make a pistachio pesto by blending the nuts, parsley, garlic, salt and pepper in a blender while adding oil in a steady stream. To assemble pizzas, place ½ cup of the pesto in the center of each pizza and use a circular motion to spread it to about ¾-in. from the edge.
  2. Distribute mozzarella evenly.

 Flame Height: 3.6

Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.

Toss the arugula with lemon juice, oil, salt and pepper and top the pizza with this salad. Scatter with Parmesan shards before slicing.


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