Have you ever tried pistachio pizza before? If you haven't, now's the time to try it out! Neopolitan pizza, with velvety smooth pistachio cream and strawberries on top... doesn't this sound lovely?
We've written down the full recipe for the pizza dough, but you could also make pistachio pizza with premade pizza dough from the store. If you have the time, energy and determination to enjoy the real deal, we’d strongly suggest you try out the full recipe because the final results are incomparable!
Original Pizza Dough Recipe by Pro Home Cooks, modified by Peppertux Farms
NEOPOLITAN PISTACHIO PIZZA RECIPE
INGREDIENTS
- Pizza dough, recipe shown below
- Peppertux Farms Pistachio Butter or Pistachio Cream. Either option would work for this recipe. Depending on the size of the pizza,
- 3-4 tbsp Peppertux Farms Original Pistachio Butter
- 3-4 tbsp Peppertux Farms Vegan Pistachio Cream
- Strawberries
- Chopped pistachios, to garnish
INSTRUCTIONS
- Spread the pizza dough into a large disc.
- If using a wood-fire oven: preheat the pizza stone to about 700 degrees fahrenheit. Bake for about 45 seconds to 1 minute on one side, then rotate and bake for another 30 seconds.
- If using an oven, preheat and cook according to package instructions.
- Once the dough is cooked/baked, spread generous amounts of Peppertux Pistachio Butter or Cream and top with strawberries and chopped pistachios. Enjoy!
PIZZA DOUGH INGREDIENTS
Poolish
- 200g water
- 5g honey
- 5g yeast
- 200g all purpose flour
Pizza Dough
- Poolish, as shown above
- 300g water
- 300g bread flour
- 200g all purpose flour
- 10g salt
- Zeytin Extra Virgin Olive Oil, to coat the dough while it rests
PIZZA DOUGH INSTRUCTIONS
Poolish
- Add water, honey, and yeast in a large container and mix well until fully dissolved.
- Add flour and mix until well combined. Let it sit for 15 minutes uncovered.
- Seal and let it sit at room temperature for 1 hour.
- Place in the fridge overnight. Note the dough should stay in the fridge under 24 hours otherwise it will become acidic.
Pizza Dough
- In a large bowl, add all the poolish and water. Mix well.
- Add in bread flour, all purpose flour and salt. Gently combine - it is completely fine to have some dry spots that have not yet been combined. You should have a very wet and shaggy dough.
- Dump out the dough onto a clean surface and gently knead. The dough will still continue to be shaggy but you should not have any dry spots.
- Coat the dough with a little bit of Zeytin Extra Virgin Olive Oil and let it sit for 15 minutes uncovered.
- Gently detach the dough from the counter and shape into a tight ball. Cover again with Zeytin Extra Virgin Olive Oil and let it sit for 1 hour under a damp towel.
- Cut the dough into 4 pieces and gently shape each piece into a ball. Place on a baking tray about 2” apart so they do not touch each other when they grow larger. Cover with a damp towel for 1 hour.
- You'll now have 4 pizza doughs ready to go!