Pistachio Pesto Neapolitan Pizza

steps

1. Three hours before baking, remove dough from refrigerator and divide it into four 9-ounce pieces. Lightly mist a sheet pan or dough box with vegetable oil spray. Form dough pieces into tight dough balls and place them on pan or in dough box. Mist tops lightly with spray and cover pan loosely with plastic wrap. Set aside at room temperature to proof for 3 hours.
2. While dough is proofing, prepare pesto or bring already-prepared pesto to room temperature.
3. Whisk together ricotta and cream to form a smooth sauce. Set aside.
4. An hour before making pizzas, place a baking stone or baking steel on mid – dle oven rack and preheat to 550 degrees or as hot as oven will allow. When it’s time to bake pizzas, begin stretching each dough ball to about 12 inches in diameter.
5. Assemble 1 pizza at a time, preparing the next while the previous one is baking. Lightly dust a pizza peel with flour, semolina, or cornmeal, then transfer dough to peel. Cover surface of dough with about ¾ cup of pesto, leaving a border around the perimeter of about ½ inches without sauce. Evenly distribute ½ cup shredded mozzarella over the surface, followed by 4 evenly spaced pieces of fresh mozzarella. Put dollops of ricotta cream in between fresh mozzarella pieces. Sprinkle 1 teaspoon of rosemary needles over the top.
6. Slide pizza into oven and bake for about 3 minutes, then rotate 180 degrees and continue baking for 2 to 4 minutes, until edge (cornicione) of crust is puffy and golden brown, and underside is also golden brown. Transfer pizza onto a cutting board and garnish with ¼ cup toasted pistachio nuts and 2 tablespoons grated Pecorino Romano. Slice and serve.
7. Repeat last two steps for each round of dough.

Pistachio Pesto

Note: Pistachio pesto can be prepared up to a day ahead and will keep for 4 to 5 days in the refrigerator.

1. In a dry skillet, toast pistachio nuts over medium heat, stirring to prevent burning, until nuts are aromatic and too hot to touch. Transfer to a bowl and set aside to cool.
2. Place ¼ cup olive oil in a hot skillet and heat for a few seconds until it shimmers. Stir in chopped garlic for 3 to 5 seconds, then immediately stir garlic and oil into bowl with pistachios.
3. Place remaining oil, as well as cream, grated cheese, basil leaves, and lemon juice, into a food processor and add garlic and nut mixture. Process for 20 to 30 seconds, until ingredients form a coarse but evenly blended, spreadable sauce.
4. Transfer to a bowl and add salt and pepper. Refrigerate until 1 hour before use, then bring to room temperature so it’s easier to spread.