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Pesto Pizza with Pistachios, Red Onion & Burrata

Riley Yahr

Thin crust pesto pizza featuring sweet red onion, creamy burrata (plus mozzarella and parmesan), salty pistachios, fresh arugula and a splash of balsamic vinegar. This is the perfect pizza when craving something other than a classic pizza with tomato sauce.

The secret step for making the perfect thin crust pizza: Bake the rolled out dough for two minutes before loading it up with toppings. This helps crisp up the bottom so it holds up with all of the toppings.

PESTO PIZZA WITH PISTACHIOS, RED ONION & BURRATA

Makes 2 thin crust pizzas 

Ingredients

  • Flour (for rolling out the dough)

  • 1 lb pizza dough (I get mine from Trader Joe’s)

  • Olive oil (for greasing the pan)

  • 3 tbsp basil pesto

  • 2 cups shredded mozzarella cheese 

  • 1/2 cup shredded Parmesan cheese 

  • 1/2 cup sliced red onion 

  • 1/2 cup salted pistachios, roughly chopped 

  • 8 oz burrata 

  • 1/2 tsp fresh cracked black pepper

  • Baby arugula, for on top

  • Balsamic vinegar, for drizzling on top 

Directions

  1. Flour a work surface. Remove pizza dough from bag and cut dough in half so you have two balls of dough. Let sit on the floured surface for 30 min at room temperature.

  2. Preheat oven to 475°F and lightly grease two large baking pans with olive oil. 

  3. On your floured work surface, roll out each piece of dough into a circle 10 inches in diameter.

  4. Transfer each pizza to the oiled pans and place in the preheated oven for 2 minutes. (This helps crisp the bottom of the dough). 

  5. Remove pizzas from oven. Starting with one pizza, spread about 1 1/2 tablespoons pesto evenly over the dough. (I like to use the backside of a spoon to spread it). Then sprinkle 1 cup of the shredded mozzarella and 1/4 cup of the parmesan. Finally, sprinkle 1/4 cup of the sliced red onions, and 1/4 cup of the chopped pistachios.

  6. Repeat step 5 with the other pizza then place both in the oven for 10 minutes until cheese is bubbling and beginning to turn golden brown.

  7. Meanwhile, remove the burrata from its liquid and carefully cut into pieces.

  8. As soon as you remove pizzas from the oven, top with the burrata pieces and fresh cracked pepper. Let sit for a couple of minutes allowing the burrata to warm. Add some baby arugula on top, drizzle a bit of balsamic vinegar, slice and serve!