Pistachio Neapolitan Pizza

By Ben · cooked up in Sprig

A luxurious twist on classic Neapolitan pizza featuring a creamy pistachio pesto base, fresh mozzarella, and crispy prosciutto. This elegant pie combines the nutty richness of Sicilian pistachios with traditional wood-fired flavors for an unforgettable dining experience.

Ingredients

• 4 cups tipo 00 flour
• 1 1/3 cups warm water
• 1 tablespoon active dry yeast
• 2 teaspoons fine sea salt
• 2 tablespoons extra-virgin olive oil

• 1 cup shelled pistachios
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/2 cup Parmigiano-Reggiano cheese
• 1 pound fresh mozzarella
• 4 ounces prosciutto di Parma
• 1/2 teaspoon sea salt

Instructions

1. In a large bowl, dissolve yeast in warm water and let bloom for 5 minutes until foamy.
2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
3. Place dough in an oiled bowl, cover with damp towel, and rise in a warm place for 1-2 hours until doubled in size.
4. Punch down dough and divide into 8 equal portions. Shape into balls, cover, and let rest for 30 minutes.

1. Preheat oven to its highest setting (usually 500-550°F) with pizza stone or steel inside for at least 30 minutes.
2. For pistachio base, pulse pistachios, basil, garlic, and salt in food processor until coarsely chopped. With motor running, slowly drizzle in olive oil until mixture forms a chunky paste. Stir in grated Parmigiano-Reggiano.
3. On a floured surface, stretch each dough ball into a 10-12 inch circle, leaving edges slightly thicker for crust.
4. Spread 2-3 tablespoons pistachio base over each pizza, leaving 1-inch border. Top with torn mozzarella pieces.

1. Carefully transfer pizzas to hot stone using a pizza peel dusted with semolina or cornmeal. Bake for 8-12 minutes until crust is golden and cheese is bubbly.
2. Remove from oven and immediately top with torn prosciutto pieces while pizza is still hot.
3. Drizzle lightly with extra-virgin olive oil and sprinkle with additional crushed pistachios if desired. Serve immediately while hot and crispy.

Chef's tips

Nutrition (per serving, estimated)

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