Pistachio Pesto and Prosciutto Pizza

Okay so this one… you might not expect it to be so magical at first glance. It’s just pizza, right? But the moment that warm, nutty pistachio pesto hits the heat and gets cozy under salty prosciutto and bubbling mozzarella, something kind of lovely happens. The crust puffs with all these golden edges (some bits even slightly charred if you’re lucky), and there’s that scent – rich, herby, warm, like late summer rolling into fall. I can’t describe it perfectly. You sort of have to taste it.

Why You’ll Crave It

• The pistachio pesto is way creamier and a touch sweeter than the usual basil kind – it makes the whole thing feel… special
• Prosciutto crisps just slightly in the oven, giving you real contrast – soft meets crispy, salty meets nutty
• Only takes 15 minutes, start to finish – truly. Even if you’re tired or distracted or have people talking at you
• One pizza serves two nicely… or one person, quietly, on a couch with a glass of wine

The first time I made this was a Tuesday night after work – I only had five ingredients… and I still think it was one of the best things I’ve ever eaten alone.

What You’ll Need

• Pre-made pizza dough: about 250 g – let it sit out to get room temperature first or it’ll be too stubborn to stretch
• Pistachio pesto: roughly 4 tablespoons – smooth, not too oily, homemade if you’re up for it (but store-bought is fine too)
• Shredded mozzarella: around 1 cup – fresh mozzarella works too, but shred it or tear it up so it melts properly
• Prosciutto: 100 grams – 5 to 6 thin, silky slices
• Fresh arugula: a small handful, added after baking for that peppery bite

Easy How-To

Preheat your oven

No skipping this – give it a solid 10-15 minutes to get up to 220°C (428°F). Hot oven = crispy crust, always.

Roll out the dough

Flour your surface and roll or press the dough into a circle or something close. Don’t fuss over perfection – imperfection makes it better somehow. Place onto parchment and then a baking sheet or pizza stone if you have one.

Spread on the pesto

Use a spoon or silicone spatula, leave about a half-inch border around the edges. It shouldn’t be drowning in pesto, just enough to coat like a soft, green hug.

Add cheese and prosciutto

Sprinkle mozzarella generously but not wildly. Tuck in the prosciutto slices – fold them slightly or lay flat, whichever feels nice to you. They’ll bake into little pockets of flavor.

Bake until bubbling

Slide the whole thing into your preheated oven and bake for about 12-14 minutes, checking around 10. The crust should be golden-y and the cheese bubbling in small happy patches.

Top with arugula and serve

Right when it comes out, scatter your arugula on top. Let it rest a minute or two before slicing (just so the cheese settles down), then serve.

Good to Know

• If your pesto is extra oily, blot lightly with a paper towel before baking. Learned that the messy way.
• You can make little individual ones with naan for quick snacks if you’re just craving a slice, not a whole pie.
• Sometimes I add a tiny drizzle of honey over the arugula at the end… not traditional, but wildly good.

Serving Ideas

• Pair with a crisp glass of Sauvignon Blanc or, for something stronger, a chilled Negroni is strangely perfect

Top Tricks

• If using store-bought dough, let it rest at room temp for at least 30 minutes – it’s softer, more pliable, and you won’t fight it

Frequently Asked Questions

Can I use homemade pesto for this recipe?

Yes, absolutely – in fact, it tastes even more personal that way. I usually blend pistachios, fresh basil, olive oil, a whisper of garlic, lemon zest, and Parmigiano into mine. You can adjust how thick or loose you want it.

What cheese works best if I don’t have mozzarella?

Fontina is lovely here. Even shredded provolone or a little burrata right after baking. Just keep things melty and creamy.

Can I skip the prosciutto for a vegetarian version?

Yes, you can skip it. Roast some cherry tomatoes or add marinated artichokes instead. The pesto does a lot of the heavy lifting flavor-wise.

How long does leftover pizza keep?

Up to 2 or 3 days, but honestly, it’s best on day one. Reheat in a hot oven or skillet – please don’t microwave it, the crust gets so sad.

What other toppings go well with pistachio pesto?

Grilled zucchini, goat cheese, caramelized onions, or even thinly sliced pears. Lots of room to play here.