pistachio pan pizza
This basic pizza dough is from a Serious Eats recipe, and the toppings are inspired from a pizza I had from Spacca Napoli in Chicago. The pistachio pesto is pretty forgiving, so it’s ok to vamp on the ingredients a bit.
For the dough
- 200g bread flour (about 1 1/4 cups)
- 5g kosher salt (about 1 tsp)
- 2g instant yeast (about 1/2 tsp)
- 138g water (a tad over 1/2 cup)
- 4g olive oil (about 1 tsp)
For the sauce
- 1/2 cup shelled pistachios
- 2 cloves garlic
- 1/4-1/2 cup packed fresh basil
- 1/4 cup grated parmesan
- 1/2 cup olive oil
- Mozzarella (1 ball of fresh is ideal, but a bag of pre-shredded will do)
- 1/3 cup or so of ricotta
- sliced mushrooms or cooked italian sausage crumbles
Prepare the dough
- The morning or night before you want to make the pizza, mix together the dough ingredients until it makes a rough, sticky dough. I like to do this in a large plastic container with a lid. Cover and place somewhere reasonably warm, like in your (off) oven with the light on.
- Let the dough rise for at least 6 hours, up to 8 at room temperature or overnight in the fridge. Dough should more than double in volume.
- Once it’s done with the first rise, coat the bottom of a 10″ cast iron skillet with oil (a 10″ cake pan would probably also work). Wet your hands, scrape the dough out of its bowl, and stretch and tuck the dough into a ball–it will be much smaller.
- Put the dough in the pan and turn it to coat with the oil, then cover the pan with plastic wrap, foil, or a lid and put it back in the warm place to rise for two more hours.
- After the second rise, use oiled fingers to flatten and stretch the dough ball so that it fills the bottom of the pan.
Make the sauce
- At any point while the dough is rising, put all of the sauce ingredients in a food processor and process to form a paste. If it seems quite thick (you’ll want to be able to spread it on the dough), add more oil a tablespoon at a time. If you don’t have a food processor, you can mince all of the ingredients and mix by hand.
Assemble the pizza
- Preheat your oven to 525F
- Spread the pistachio pesto sauce on the dough so that it reaches the edge of the pan all around.
- Using a spoon, drop dollops of ricotta across the pizza. If your ricotta isn’t too stiff, you can spread the dollops a bit.
- Spread mushroom slices or sausage crumbles across the pizza.
- Top with slices or shreds of mozzarella.
- Bake in preheated oven for 15m.
- After you carefully remove the pizza from the oven, you can peek underneath with a spatula. If the crust seems too pale, you can place the cast iron pan on a high burner for another 2 minutes (I would not recommend this if using a cake pan!).
- Carefully remove pizza from the pan onto a cutting board and serve!