Ingredients
extra-virgin olive oil
all-purpose flour
1 tbsp. chopped rosemary
1 large red onion
1/4 tbsp. coarsely chopped unsalted raw pistachios
2 tbsp. unsalted raw pistachios
6 oz. Freshly grated Parmigiano-Reggiano cheese
3 balls pizza dough
Preparation
Step 1Put a pizza stone in the oven and preheat the oven to 500 degrees F, allowing at least 30 minutes for the stone to preheat.Step 2Work with one piece of dough at a time: On a floured surface, roll or stretch the dough out to a 12-inch round. Transfer the dough to a floured pizza peel. Spread one-third of the cheese on top, leaving a 1/2-inch border all around. Lightly press the cheese into the dough. Top with one-third of both the onion and the rosemary.Step 3Slide the pizza onto the stone and bake for about 4 minutes, until lightly golden and bubbling. Carefully sprinkle one-third of the pistachios over the pizza and bake for 2 minutes longer, until the crust is browned and the onions are very soft. Slide the pizza onto a work surface. Drizzle with olive oil, cut into wedges, and serve. Repeat with the remaining dough and toppings. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
