Pepperoni & Pistachio Pesto Pizza
This pistachio and pine nut pesto is amazing with pretty much anything but it really shines when paired with cured meats on a pizza! We’ve gone for no tomato sauce with this pizza to really let the pesto shine.
Ingredients
Instructions
Prevent your screen from going dark as you follow along.
Step 1;
To make the pesto pop the nuts, herbs and garlic into a food processor and blend.Gradually add the oil whilst continuing to blend until a green smooth-ish sauce is achieved.
Step 2;
Add the parmesan and blitz briefly before checking the seasoning. The pesto can be covered and kept in the fridge for up to a week.
Step 3;
Open the dough into a pizza skin and scatter over the cheese before dotting over the pesto and topping with the pepperoni slices. Transfer the pizza to a placement peel and launch into Roccbox.
Step 4;
Bake for 90 seconds rotating as required.
