This crowd-pleasing white pizza is lightly charred on the grill and topped with a garlicky pistachio pesto and four cheeses: mozzarella, Fontina, provolone and scamorza (a cow-milk cheese that’s like a dry mozzarella). If scamorza isn’t available, double the amount of mozzarella. Slideshow: Fantastic Pizza Recipes 

Matt Troost

Gallery

Credit: © Lucas Allen

Recipe Summary

total:
1 hr
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the pistachios and garlic until minced. Add the arugula, basil and crushed red pepper and pulse until minced. With the machine on, gradually add the 1/2 cup of oil until incorporated. Add the Parmigiano and pulse to combine. Season the pesto with salt and black pepper.

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  • Light a grill or preheat a grill pan. In a bowl, toss the mozzarella with the Fontina, provolone and scamorza.

  • Divide the dough into 4 pieces. On a lightly floured work surface, roll or stretch each dough piece to a 10-inch oval, 1/8 inch thick. Brush the dough with oil. Grill each pizza over moderately high heat, turning once, until lightly charred on both sides and puffed, about 4 minutes. Transfer to a work surface. Spread one-fourth of the pesto on top and sprinkle with the cheeses. Season with salt and pepper.

  • Working in batches if necessary, grill the pizzas over moderately low heat, covered, until the cheese is just melted, about 5 minutes. Cut the pizzas into strips and serve hot.

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