Overtly fresh and powerfully flavorful, this Fig and Pistachio Pesto Pizza has all of the things that make for a crave worthy pizza. Combing a nutty pistachio pesto, plump and juicy figs, fresh mozzarella and salty pecorino with a sweet drizzle of spicy chile honey, this is an undeniable pizza recipe.
It's taken me a long time to get used to calling myself a Californian. I think it's the Pacific Northwesterner in me. I feel like we are trained since birth to put up a wall against all things from California. But, living here has shifted my perspective entirely. It probably has a lot to do with the year-round access to some of the freshest and best produce in the world. Like farmer's market fresh figs that get baked into a mouthwatering Fig and Pistachio Pesto Pizza. For example.
This Fig and Pistachio Pesto Pizza is inspired by fresh California produce
There is nothing quite like discovering a basket of free lemons and avocados from your kindly neighbors yard while walking your dog. The Pacific Northwesterner tried to resist, but that little goodness of Golden State has won my heart.
Last week at the Santa Barbara Farmers Market, I spotted the first round of deep purple figs, and I pounced hard and fast. Then, I got to work immediately and threw together this delightfully and flavorful Fig and Pistachio Pesto Pizza.
This pizza has got all you want in a pizza and so much you didn't even know could exist on pizza. Savory, sweet and spicy entangle in a flavor forward pizza that's full of freshness.
This Pistachio Pesto still has many of the classic ingredients of a standard pesto sauce
- Basil
- Olive oil
- Garlic
- Nuts, in this case pistachios instead of pine nuts
- Lemon
- Pecorino cheese
- Salt & Pepper
But, this pesto is made with pistachios standing in place of pine nuts. Pistachios give the pesto a whole new personality. It's a fun twist worth trying. Since I am in Santa Barbara, I was able to source locally grown pistachios from the farmer's market!
More Pizza Recipes from Baking The Goods
Fig and Pistachio Pesto Pizza Ingredients
- 72 Hour Pizza Dough is a solid base to start with. It boasts major flavor and texture. Don't let the name scare you. Yes, it ages and develops for 72 hours to obtain optimum pizza crust-age. But, the hands on time is mere minutes and it is well worth the effort. Alternatively, try my Quick & Easy Pizza Dough recipe that goes from rise to ready to roll in under 2 hours!
- Pistachio Pesto is a fun twist on the standard pine nut based pesto you may be used to. Pistachios take the place of the pignolias, giving the pesto a whole new personality. Since I am in Santa Barbara, I was able to source locally grown pistachios from the farmer's market!
- Fresh Mozzarella browns and bubbles up as the pizza bakes. Mozzarella gives this pizza that classic, stringy stretchy cheesy goodness.
- Pecorino shreds add a nutty, salty cheesy flavor punch to the pizza. Yum on yum!
- Fresh figs from the farmer's market are such a special find. These plump purple figs give this Fig and Pistachio Pesto Pizza major flavor and beauty points.
- Shallots add earthy spice and warmth without overpowering.
- Fresh basil infuses the Pistachio Pesto with herby freshness. To amp up that herb, fresh basil is also added to the top of the pizza just before serving.
- Spicy Honey drizzled over the pizza is a power move. That spicy and sweet combo is hard to beat. Whether you buy it in store or make it yourself by adding chile flakes to honey and letting them meld together in a jar for a few days/weeks, spicy honey enhances whatever it drips on. Especially pizza bones.
This Fig and Pistachio Pesto Pizza encompasses all that I adore about Santa Barbara in every sweet and savory bite. It's fresh, flavorful and beautiful. What's not to love?
Baking Steel will change your homemade pizza game
Baking on a Baking Steel is a game changer when it comes to homemade pizza. That thick slab of steel gets rippin hot in the oven. Transforming a home oven into a pizzeria worthy lair that cranks out restaurant worthy pizzas like magic. When baked up on a thick slab of steel Baking Steel, things go next-level goodness in the pizza bubblage and char departments. Seriously friends, go buy yourself a Baking Steel
This pizza combo is an in-your-face California experience
If this Fig and Pistachio Pesto Pizza doesn't emotionally transport you to California, I don't know what will. It's a transcendent pizza experience. Or at the very least, a delightfully flavorful experience.
A great big shoutout to my bud Hugo Martinez for capturing all of the awesome action shots you see below! Check him out at HM Imagery.
Fig and Pistachio Pesto Pizza fresh from the oven, basically California on a pie.
Recipe
Fig and Pistachio Pesto Pizza
- Total Time: 25 minutes
- Yield: 3 people
Description
Overtly fresh and powerfully flavorful this Fig and Pistachio Pesto Pizza has all of the things: nutty pistachio pesto, plump, juicy figs, fresh mozzarella and salty pecorino and a sweet drizzle of spicy chile honey.
Ingredients
Pistachio Pesto
- 2 cup fresh basil
- 2 cloves garlic
- ¼ cup pistachios (- shelled)
- ⅔ cup olive oil
- 1 lemon (- juiced)
- ½ cup pecorino cheese (- freshly grated)
- salt n pepper to taste
Pizza
- 1 pizza dough round (- pre-made or store bought)
- 1 medium shallot (- thinly sliced and lightly sauteed)
- 4-5 fresh figs (- sliced)
- ¾ cup fresh mozzarella
- 2 tablespoons pecorino cheese (- freshly grated)
- fresh basil sprigs (- to taste)
- spicy chile honey (- top to taste)
Instructions
Pistachio Pesto
- Combine the basil, garlic, and pistachios in a food processor. Pulse until coarsely chopped. Add the olive oil and whizz until fully incorporated and smooth.
- Squeeze in the lemon juice, season with salt and pepper and pulse a few times.
- Add the pecorino and pulse a few times until just incorporated.
- Cover and refrigerate until ready to use.
Pizza
- Remove pizza dough from the fridge and allow to rest at room temperature for an hour. Meanwhile, place your Baking Steel or pizza stone on the top rack of your oven and preheat oven to 500° (or as hot as it will go) for an hour.
- Once the dough at room temperature, turn your oven up to broil. Cover a pizza peel with a light dusting of semolina flour. Stretch out your pizza dough into a 12" round and place on top of the semolina sprinkled peel.
- Spread the dough with a thin layer of the pistachio pesto sauce, leaving about 1" of crust all the way around.
- Add the sauteed shallots, sliced figs, mozzarella cheese and a sprinkle of pecorino cheese.
- To launch your pizza into the oven, open the door & touch the peel down at the back of the Baking Steel. Give your peel a slight jimmy (be gentle). Shuffle the peel out slowly as the pie settles onto your Baking Steel or pizza stone.
- Bake for about 90 seconds, then open the oven and rotate the pizza. Close oven and broil for 30 seconds or until you are happy with the coloring up top. Switch oven back to convection bake at 500° and cook for about 1-2 more minutes.
- Carefully remove from the oven and brush the crust with olive oil. Top with fresh basil and a drizzle of spicy chile honey.
Notes
*For the ultimate pizza use this recipe for 72 Hour Pizza Dough from Baking Steel. It is chewy, flavorful and everything you love about pizzeria style pizza dough easily made at home.
*I highly recommend using a Baking Steel for homemade pizza. It changes the whole home pizza game.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Anosha says
I made this recipe using my own pistachio butter (recently launched @NUTTINOSH), and turned out amazing! I am always looking for new pistachio butter recipes and this was sweet and savory and rich all at once. There is so much flavor and yet all balance beautifully.
Becky Sue says
Congrats on the recent launch of your pistachio butter line. I will check it out. Such a great thing to have at the ready in the pantry.
Karl @ Healthy Kreation says
Wow! Never seen a more zany toppings on pizza than pistachio and fig. If it tastes as good as it loos it might not be so zany after all!
beckysue says
As wacky as it may sound, this is one tasty pizza! You should give it a try. 🙂