Ingredients

Dough

• 1 packet active dry yeast
• 1/4 cup plus 1 Tablespoon sugar, divided
• 1 1/4 cup warm water, divided
• 4 cups flour, divided
• 3/4 teaspoon salt
• 3 Tablespoons canola oil
• 1/4 cup milk

Pesto

• 1/2 cup pistachios
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese

Toppings

• 4 ounces mozzarella
• Basil

Instructions

Dough
Combine the yeast, 1 tablespoon sugar, and 1/4 cup warm water in a small bowl. Let sit 10 minutes to activate.

In a separate bowl, mix 2 cups flour, 1/4 cup sugar, salt, and milk. Stir with a wooden spoon for about 2 minutes, then add the oil, remaining cup of water, the yeast mixture, and the remaining 2 cups flour. Stir until combined and turn the sticky dough onto a floured surface. Knead 4–6 minutes. Place the dough in a bowl, cover, and keep in a warm spot for about an hour.

Pesto
In a blender or food processor, pulse the pistachios, olive oil, and Parmesan until the pistachios are chopped to your liking. A few larger pieces add texture and flavor.

Preheat the oven to 450°F (230°C).

Divide the dough in half. Spread one half into a skillet with your fingers, pressing and rounding to cover the bottom. Prick the dough with a fork, then spread half of the pistachio pesto over the surface. Scatter 2 ounces of mozzarella in chunks over the pesto. Bake 16–18 minutes, until the crust is golden and the cheese is melted.

Top the baked pizza with fresh basil. Repeat with the remaining dough and ingredients, or store the second portion of dough in the refrigerator or freezer for later.