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Pesto Pizza

Prep Time:20 Minutes
Cook Time:10 Minutes

Nutritional Information

This pizza is topped with a basil and pistachio pesto and finished with sousa, cheese and giardinara.


  • 1 basic pizza dough, see recipe
  • Fine semolina, for dusting
  • 4 ounces thinly sliced sousa, cut into quarters
  • 1/2 pound fontina, grated
  • 1/2 cup giardinara
  • For the Pesto
  • 1 1/2 cups shelled pistachios
  • 1 tablespoon grated Parmesan
  • 1/2 cup olive oil, plus more to taste
  • 3 tablespoons fresh lemon juice
  • Kosher salt, to taste
  • 16 fresh basil leaves


  • 1. For the pesto: Purée pistachios, Parmesan, basil, oil, lemon juice, salt, and ¼ cup water in a food processor until smooth.
  • 2. Preheat the EGG to 400º using direct heat and a cast iron grate. Spread the dough until to desired thickness and coat lightly with oil. Grill one side of the dough until slightly browned and char marks from.
  • 3. Spread with the pistachio purée over the cooked side of the dough and evenly distribute the sousa, cheese, and giardinara. Slide pizza back onto the grill and cook until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828