Recipe: Sheet Pan Pizza with Lemon Pesto, Mortadella, Figs, Stracciatella and Pistachios
Quick and easy recipes that everyone loves: this is one of them. And just like these delicious garlic cheese sticks, this dish is also made on a baking sheet. This sheet pan pizza with lemon pesto, mortadella, figs, stracciatella and pistachios is wonderfully summery and easy to make.
Sheet pan pizza is a practical and easy way to make pizza, especially when you want to feed a large group. It offers plenty of room for creativity and can be adapted to suit your taste. Can’t find stracciatella? Burrata works too. Prefer vegetarian? Simply skip the mortadella.
How to make sheet pan pizza
- Preheat the oven to 200 °C.
- For the lemon pesto, toast the pine nuts in a dry frying pan until golden brown and leave to cool briefly. Place the basil, Parmesan, pine nuts and garlic in a mortar or food processor. Crush or blend into a purée. Then gradually add the olive oil until you reach the desired consistency. Add the lemon juice and season with pepper and salt.
- Line a baking sheet with parchment paper and roll out the dough. This prevents your baking sheet from getting dirty—kitchen frustration avoided!
- Spread the pesto over the dough and bake for 10–15 minutes, until the pizza is golden brown.
- Remove the pizza from the oven. Divide the mortadella over the pizza, followed by the stracciatella and figs. Finish with the pistachionuts.
Title: Pien laat haar eten zien vol. 2
Author: Pien Wekking
Price: €26.99
Publisher: Spectrum
Following the success of her first cookbook, Pien now showcases even more food. Surprise your guests by serving prawns and squid in a spicy sauce, followed by sea bass with caper butter. Or complete the feast with an espresso crème brûlée.
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