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Ileana Morales Valentine
Ileana Morales Valentine


To make pistachio pesto, grate 1 garlic clove in a food processor. Add 1/2 cup roasted, unsalted pistachios, 1/2 cup grated pecorino cheese and pulse to combine. Add 3 ounces fresh basil, 1 ounce fresh mint, 1 teaspoon kosher salt, 1 teaspoon grated lemon zest. Drizzle in 1/2 cup extra-virgin olive oil as food processor is running until ingredients are combined.

For the pizza, roll dough out to mostly fit a large, greased baking sheet. Spread 1/2 cup pistachio pesto over dough. Sprinkle with 1/3 cup grated Pecorino. Break up 1 ball burrata with your hands and arrange over pizza. Arrange 1/2 cup blanched peas over pizza. Season with black pepper. Bake at 500 degrees for 7 minutes, until edges just start to get golden. Quickly remove pizza from oven and arrange 4-5 prosciutto slices over pizza. Bake pizza for another 1 to 3 minutes, until crust is golden brown and prosciutto is crisp.