Recipe Pistachio Butter & White Chocolate Pizza
Gluten-free option
Soy-free option
Oil-free option
Freshly Picked
Easy peasy
Kid-friendly
Baking
Entertaining
Snacks
Desserts
Gotta appreciate Italy’s gift of pizza to the world, but it sure is fun (and rewarding) to go rogue with a decidedly un-Italian version sometimes. Pistachio butter, raspberries and white chocolate live in perfect harmony on this crusty dough.
You will need
Serves 1
- 1 ball pizza dough, or premade base (gluten-free if required)
- 200g pistachios
- 1/2 teaspoon salt
- 1 punnet raspberries, halved
- 1 bar of vegan white chocolate
- Maple syrup, drizzle
- Icing sugar, for dusting
- Extra pistachios, for topping
Recipe: Michael Craig
Directions
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Step 1
Roast the pistachios in the oven at 200°C for 10 minutes. Remove the pistachios and set aside a small handful for later (for crunchy topping!). Then turn the oven up to 250°C and place your pizza stone or a tray in the oven to preheat.
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Step 2
Blend most pistachios in a food processor with salt until smooth; you will need to pause a few times along the way to scrape the mixture from the sides of the bowl. Depending on the food processor, this could take about 10 minutes, but will eventually be a nice smooth nut butter.
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Step 3
Stretch out the pizza base and brush with olive oil. Cook on a hot pizza stone for 10 minutes.
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Step 4
Take the base out of the oven, and top with pistachio butter as you would a pizza sauce.
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Step 5
Scatter raspberries across the pizza, and grate over as much white chocolate as your heart desires. Sprinkle over the reserved toasted pistachios, a drizzle of maple syrup, and a light dusting of icing sugar.
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Step 6
Pat yourself on the back (and thank Michael Craig from Red Sparrow Pizza for this recipe) cause that’s gonna be one delicious dessert pizza!
Recipe: Michael Craig
