Pistachio Pesto

1. 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.
2. Squeeze in the lemon juice, season with salt and pepper and pulse a few times. 
3. Add the pecorino and pulse a few times until just incorporated. 
4. Cover and refrigerate until ready to use. 

Pizza

1. 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. 
2. 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. 
3. Spread the dough with a thin layer of the pistachio pesto sauce, leaving about 1" of crust all the way around. 
4. Add the sauteed shallots, sliced figs, mozzarella cheese and a sprinkle of pecorino cheese.
5. 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.
6. 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. 
7. Carefully remove from the oven and brush the crust with olive oil. Top with fresh basil and a drizzle of spicy chile honey.