The Spring Nest | Asparagus & Cherry Tomato Pizza with Pistachios & Lemon Zest
One of the best parts of spring is when you start seeing some of your summer favorites pop into the mix. Super fresh spring asparagus meets summer is approaching cherry tomatoes in this bright and fresh spring pizza. I shave the spears of the asparagus to build nests on the pizza to give a nice cozy spot for a whole rainbow of cherry tomatoes to rest. It’s built on a base of naturally fermented sourdough crust topped with chopped pistachios and lemon zest, fresh sliced garlic, fresh mozzarella, asparagus tips, extra virgin olive oil, and finished with two types of basil! Fresh spring vibes flowing hard! This is a delicious pizza. I hope you enjoy!
The Spring Nest: Asparagus & Cherry Tomato Pizza with Pistachios & Lemon Zest
Super fresh spring asparagus meets summer is approaching cherry tomatoes in this bright and fresh spring pizza. I shave the spears of the asparagus to build nests on the pizza to give a nice cozy spot for a whole rainbow of cherry tomatoes to rest. It's the Spring Nest!
Servings: 1 Pizza
Ingredients
Pistachio & Lemon Zest Topping
- 1/4 cup Pistachios Finely chopped.
- 1 Lemon Zested.
- Salt and Pepper To Taste
Pizza:
- 6 sprigs Asparagus Tips removed and reserved, stalks shaved with a peeler.
- 1/4 cup Cherry Tomatoes Halved.
- 1 clove Garlic Thinly sliced.
- 100 g Fresh Mozzarella (approximate)
- 4-6 leaves Fresh Basil
- Olive Oil For drizzling.
- 1 ball Pizza Dough A naturally fermented (sourdough) recipe.
Instructions
Pistachio & Lemon Zest Topping
- Combine in a small bowl and season to taste with salt and pepper.
Pizza
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to keep the center of the oven deck around 850-900f. Begin building the pizza starting with the garlic, about 6-8 thin slices. Scatter a generous handful of the pistachio and lemon zest mixture. From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Top with shaved asparagus. Nest halved cherry tomatoes among the shaved asparagus. Add asparagus tips. Drizzle with olive oil and season generously with salt and pepper. Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3 minute bake for a more crispy bottom) Watch the video for the real time bake! Let the crust set on a wire rack for a least 20 seconds. Add basil, a sprinkle of sea salt, and drizzle with more olive oil if desired. Serve immediately.
Notes
In the Spring Nest Pizza video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.
