A close-up of a freshly made Pistachio and Basil Margherita Pizza, showcasing a golden-brown, slightly charred crust and bubbly, melted mozzarella. Vibrant green basil leaves and toasted pistachios are scattered over the rich red tomato sauce. The pizza sits on a wooden board, ready to be served, exuding a comforting and appetising feel.

Pistachio and Basil Margherita Pizza

Italian cuisine

Pistachio and Basil Margherita Pizza

Embark on a culinary journey that subtly redefines the beloved Margherita pizza, introducing an unexpected yet harmonious crunch. The classic Margherita, originating from Naples in 1889 to honor Queen Margherita of Savoy with its colors mirroring the Italian flag (red tomato, white mozzarella, green basil), remains a perennial favorite. This recipe respects that storied tradition while inviting you to explore a modern evolution. We start with a perfectly baked crust, slathered with a vibrant, simple tomato sauce. Creamy, melt-in-your-mouth mozzarella creates that iconic cheesy pull, while fresh, fragrant basil leaves contribute their peppery, sweet aroma just as in the original. The exciting twist? A generous scattering of toasted pistachios, adding a sophisticated nutty depth and a delightful textural contrast that elevates each bite beyond the ordinary. This isn't just pizza; it's an experience that balances familiar comfort with an intriguing new dimension. Perfect for a cozy family dinner or a chic gathering with friends, this Pistachio and Basil Margherita is approachable for the home cook yet impressive enough for any occasion. Prepare to delight your senses with this innovative take on a timeless Italian classic, proving that sometimes, a small addition can make a huge impact on your pizza night.

Preparation time
20 min
Cooking time
15 min
Total time
35 min
Servings
4

Instructions

Preparation

  1. 1Preheat your oven to 475°F (245°C) with a pizza stone or baking steel inside, if you have one, for at least 30 minutes. If not, a regular baking sheet will work.
  2. 2In a small bowl, combine the tomato sauce, minced garlic, a pinch of salt, and a dash of black pepper. Stir well.
  3. 3Roughly chop the shelled pistachios.

Assembly and Baking

  1. 1Lightly flour a pizza peel or a piece of parchment paper. Stretch or roll out the pizza dough to your desired thickness, forming a 12-14 inch round.
  2. 2Evenly spread the prepared tomato sauce over the dough, leaving a small border for the crust.
  3. 3Distribute the fresh mozzarella pieces over the sauce.
  4. 4Carefully transfer the pizza to the preheated oven (either onto the pizza stone/steel or onto the hot baking sheet).
  5. 5Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Finishing Touches

  1. 1Once out of the oven, immediately scatter the fresh basil leaves and chopped pistachios evenly over the hot pizza.
  2. 2Drizzle with extra virgin olive oil before slicing and serving. Enjoy your unique take on Margherita pizza!

Nutrition Information

Calories
451 kcal
Protein
20 g
Fat
22 g
Carbs
46 g
NutrientPer serving
Calories451 kcal
Protein20 g
Fat22 g
Carbs46 g

Tips

  • For an extra crispy crust, ensure your oven is fully preheated with the pizza stone/steel for at least 30-60 minutes before baking.
  • To prevent the basil from burning, add it immediately after the pizza comes out of the oven; the residual heat will perfectly wilt it.
  • Experiment with a light sprinkle of red pepper flakes for a subtle kick that complements the rich flavors.

By Chef Michael Ilin