Mushroom Pizza with Capicola & Pistachio Pesto
Mushroom Pizza with Capicola & Pistachio Pesto

Sure to be a winner on any menu, this gourmet mushroom pizza delivers fresh and tasty flavours.

Serves: 1

Ingredients

  • ¼ cup (60 mL) packed fresh basil
  • ¼ cup (60 mL) packed fresh parsley
  • ¼ cup (60 mL) olive oil
  • 3 tbsp (45 mL) toasted pistachios
  • 1 tbsp (15 mL) almonds
  • 2 cloves garlic
  • 1 tsp (5 mL) lemon zest
  • ¼ tsp (1 mL) each salt and pepper
  • 6 oz (175 g) pizza dough
  • 1 cup (250 mL) Galbani Professionale ® Pizza Mozzarella 22% Tigrato Shred
  • 2 oz (60 g) thinly sliced mushrooms
  • 2 oz (60 g) thinly sliced capicola
  • 1 cup (250 mL) arugula
  • 1 tbsp (15 mL) chopped hot chili peppers in oil

Directions

  1. Preheat oven to 500ºF (260ºC). In food processor, blend together basil, parsley, oil, pistachios, almonds, garlic, lemon zest, salt and pepper until smooth.
  2. On lightly floured surface, roll out dough into 11-inch (28 cm) round. Transfer to pizza pan dusted lightly with flour. Spread pesto over dough, leaving ½-inch (1 cm) border all around. Sprinkle with cheese; top with mushrooms and capicola.
  3. Bake for 10 to 15 minutes or until crust is golden brown and cheese is melted and bubbling.
  4. To serve, scatter arugula and chopped hot chili peppers in oil over top.

Tips

Alternatively, bake pizza in pizza oven or wood-burning oven, adjusting baking time and oven temperature as needed.