Grilled zucchini blossom pistachio pesto pizza
This grilled pizza is pesto based, topped with mozzarella, creamy burrata, bits of pancetta, and held together by a crispy, chewy crust.
Servings: 4 servings
Ingredients
- 8 oz pizza dough
- ⅓ cup pistachio pesto
- ¾ cup mozzarella cheese, grated
- 4 oz burrata, cut into small pieces
- 6-8 zucchini blossoms
- 2 oz pancetta, cut into small pieces
- Sea salt and freshly ground pepper
- Chive blossoms for serving
- Black truffle oil for drizzling
Pizza dough
- 1 cup “00” flour
- 1 cup all purpose flour
- ¾ cup water, lukewarm
- 1 teaspoon yeast
- 1 teaspoon granulated sugar
- 1 tablespoon olive oil and extra for greasing
- ½ teaspoon salt
Pistachio pesto
- 2 cups basil leaves
- ½ cup pistachios, Wonderful Pistachios roasted and salted
- 2 cloves of garlic, roughly chopped
- 2 tbsps freshly squeezed lemon juice
- Zest of 1 lemon
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- ¼ cup freshly grated Parmesan cheese (optional)
Instructions
- To make the pizza dough, in a small bowl, mix the lukewarm water, yeast, and sugar until well combined. Leave in a warm place for 5 minutes or until frothy. Stir in the olive oil.
- In a large mixing bowl, whisk together the flours and salt.
- Pour the yeast mixture over the dry ingredients and use your hands to bring the mixture together to form a dough.
- In an electric mixture with the dough hook attachment, add the dough and mix for about five minutes on slow speed until everything is just incorporated.
- Lightly grease the inside of a clean dry bowl with olive oil and place the dough inside.
- Place a tea towel over the dough and leave in a warm place for 60 minutes until the dough double in size. This will give the gluten structure and strength and the dough will become elastic.
- When ready to make the pizza, set up the grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone. Let the temperature reach to 475-500 degrees F. Place the pizza stone on the grill and let it heat up.
- While the grill is warming up, prepare the pizza. Dust a clean work surface lightly with semolina flour. Use your fist to knock the dough back with one good punch to let any air out.
- Divide the dough in half. Roll out the dough to a 12x8 inch oval with ⅛ inch thick. Save the extra dough for another pizza.
- Transfer the pizza base onto a piece of baking paper so transferring the assembled pizza to the heated stone will be easier.
- Prick the pizza base all over with a fork.
- Spread the pesto over the pizza base, leaving a ½ inch border. Sprinkle the mozzarella over the pesto.
- Add the zucchini blossoms, pancetta, and cut burrata pieces. Sprinkle with sea salt and freshly ground pepper.
- Transfer the pizza onto the heated pizza stone. Cook the pizza on the grill for 7-10 minutes or until golden and crisp.
- Use a pizza paddle, carefully transfer the pizza to a serving plate. Drizzle with a few drops of truffle oil and garnish with chive blossoms. Serve immediately.