Homemade Pizza with a Pistachio Twist

Pizza, films and a glass of wine…yesss…the perfect night in, either on your own or with a couple friends. As good as traditional Italian pizzas are, there’s nothing better than a fresh pizza topped with Borna’s 100% crunchy pistachio butter. If you don’t fancy getting messy in the kitchen then you can always buy pre-made pizza bases.

4 large or 6 small pizzas

Ingredients:

500g Strong white bread flour
3.5g Dried yeast
1 tsp fine sea salt
16 tbsp Borna Crunchy 100% Pistachio Butter
3 tbsp Olive oil
325ml lukewarm water
2 red onions
Salt and pepper to taste
8 tbsp Borna Natural Kernels
Handful of fresh pistachio leaves

Directions:

♥ Firstly, the dough needs to be made! Sieve the flour into a large bowl and then add ½ tsp of salt, the yeast and stir together with your hand

♥ Add the 2 tbsps olive oil and half the water to the flour and mix with a dessert spoon, while slowly adding the rest of the water. The dough will start to get sticky so you can use your hands, just make sure they’re clean and floured

♥ Flour a clean dry surface and tip the dough onto it. Flour the top of the dough as well as your hands and kneed for roughly 5 mins. You may need to keep adding flour to the surface, dough and your hands to stop it from sticking

♥ Place the dough in a clean bowl and cover with a damp cloth (this will help keep the dough moist…yes, I said that word). Put the bowl in a warm place (e.g. airing cupboard) for an hour to rise

♥ Meanwhile, slice the onion into strips and sweat in a pan with ½ tsp of salt and oil until soft. Turn the heat off and put to one side for later

♥ Pre-heat the oven to 220°C just before the dough is done rising

♥ Once risen, the dough should have doubled in size. Flour a dry surface and knead for another 5 mins

♥ Split the dough into 4 or 6 pieces and roll out into pizza bases with a floured rolling pin

♥ Put each base on a baking/pizza tray that has been well oiled to ensure the dough doesn’t stick (you may have to cook them in two batches, depending on how big your oven it)

♥ If you have made large pizzas Spoon 4 tablespoons of pistachio butter into each pizza and spread evenly. If you’ve made small then spoon 2 1/5 tablespoons into each pizza

♥ Top with the onion you placed to one side and season to taste

♥ Cook for 15 to 20 mins

♥ Just before serving top with pistachio kernels, fresh basil leaves and olive oil

Relax, unwind and most of all enjoy! Take a look at our shop for our delicious range of pistachio products. Don’t forget to tag us with your creations using our hashtag #nutsaboutborna

Emma Langston, Content Writer at Borna Foods