About the Recipe
this pistachio cream makes an amazing pairing with pecorino cheese.
Ingredients
six 250-gram Classic Pizza Dough balls
For the pistachio cream:
2 ½ tablespoons (40 grams) extra-virgin olive oil
½ teaspoon (3 grams) fine sea salt, plus more to taste
4 ounces (120 grams) pistachios (unsalted, roasted and shelled), plus more for garnishing
⅔ cup (150 grams) water
1 ¼ teaspoons (6 grams) fresh lemon juice
For the pizza:
flour, for dusting
1 cup (100 grams) grated Brown's pecorino
18 ounces (500 grams) Brown's fior di latte mozzarella, cut into thin strips and drainedextra-
virgin olive oil, for garnishing
5 ounces (150 grams) prosciutto crudo
½ lemon, zested
Preparation
1: Place the pistachios in the food processor and mix to create a thin paste, slowly incorporating the water.
Add the lemon juice, olive oil and salt. Place in a covered bowl or container and set aside.
2: Using a mortar and pestle, crush a handful of pistachios, then set them aside to sprinkle over the pizza post-bake.
(You can also use a meat mallet or the bottom of a small glass bottle, just be gentle!)
Tip: The consistency of the cream should be easy to spread over the pizza.
3: Preheat your oven for 20 minutes, bringing the oven to as hot as you can. use a pizza stone if you have one.
You can check the temperature using an infrared thermometer.
4: Place your dough ball on a lightly floured work surface.
Push the air from the center out to the edge using your fingers. Stretch the dough out into a 12-inch (30-centimeter) round. For topping, you can either leave your stretched pizza base on the counter, or transfer it to a lightly floured peel.
5: Spread ⅙ of the pistachio cream, pecorino (about 16 grams) and mozzarella (about 83 grams) evenly around the base; drizzle with a swirl of olive oil.