Pizza Genoa Recipe
four-nut basil pesto, mozzarella, fresh ricotta, prosciutto crudo, pistacchio, honey drizzle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pesto
Pizza Base
Method
Pesto Preparation
- 1
Make the Pesto
In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.
- 2
Add Oil and Season
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste, then pulse to combine.
- 3
Store Pesto
Transfer the pesto to a jar or airtight container. Set aside until ready to use, or refrigerate for up to a week.
Pizza Assembly
- 4
Preheat Oven
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
- 5
Prepare Dough
On a floured surface, roll out the pizza dough to your desired thickness, typically about 12 inches in diameter.
- 6
Add Pesto
Spread an even layer of the prepared basil pesto over the rolled-out pizza dough, leaving a small border around the edges.
- 7
Add Cheeses
Sprinkle the shredded mozzarella cheese evenly over the pesto layer. Drop spoonfuls of fresh ricotta cheese across the pizza.
- 8
Add Prosciutto and Pistachios
Layer the prosciutto crudo slices on top, followed by a generous sprinkle of chopped pistachios.
- 9
Bake Pizza
Transfer the pizza to the preheated oven (or onto the heated pizza stone) and bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbling.
- 10
Drizzle Honey
Remove the pizza from the oven and drizzle honey over the top while it's still hot.
- 11
Slice and Serve
Allow the pizza to cool for a couple of minutes before slicing. Serve warm and enjoy!
