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PIZZA AU PESTO DE PISTACHES, GHOST ET BASILIC, CAPICOLLO & MOZZARELLA FRAÎCHE

PIZZA WITH PISTACHIO PESTO, GHOST, BASIL & CAPICOLLO

Level : easy

Serving size: 2 to 3 people

Ingredients:

-1 ball of pizza dough

75 g. Capicollo cheese

-150 g. fresh mozzarella

25 g. pistachios

-1 cup of fresh basil

-1 tsp. finely chopped garlic

-1 cup of olive oil

-1/4 cup of parmesan cheese

25 ml of lemon juice

7 to 10 drops of Firebarns Ghost

Preparation:

In a blender, combine pistachios, basil, garlic, parmesan, olive oil, lemon juice and Firebarns Ghost. Mix well until smooth.

On a floured work surface, shape the dough into the desired shape and thickness. Spread the pesto over the dough as a sauce. Add fresh mozzarella balls and slices of Capicollo. Sprinkle with crushed pistachios and bake or BBQ at 450F for about 15 minutes.

Place fresh basil leaves and a drizzle of oil on the pizza before serving.

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