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Zucchini blossom pistachio pesto pizza
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5 from 8 votes

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.
Prep Time25 mins
Cook Time10 mins
Resting time1 hr 5 mins
Total Time35 mins
Course: Entree
Cuisine: American, Italian
Servings: 4 servings
Author: Vy Tran

Ingredients

  • 8 oz pizza dough
  • 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.