In Catania, the pistachio pizza is not a novelty. It is standard. Pistachio cream where tomato normally goes, fior di latte scattered over the top, a handful of chopped nuts on the way out of the oven. The combination works because the pistachios have both sweetness and fat to act as a sauce base rather than a topping.
This version uses store-bought dough, which puts dinner on the table in 35 minutes. The pistachio base takes more attention than tomato: cook the onion down first so the sweetness softens, then fold in the pesto off the heat. Skip that step and the base tastes sharp and underdeveloped.
The mozzarella goes on midway through baking, not at the start. Adding it from the beginning traps steam and prevents the crust from crisping.
Set servings and units first. You can change them anytime.
Preheat oven to its maximum temperature ( 480 degrees F) with a baking stone or heavy upturned tray on the top shelf for at least 30 minutes before baking.
Make the pistachio base: sweat the minced onion in olive oil in a small pan over low heat for 8-10 minutes until completely soft and translucent. Add the cream and stir. Remove from heat, then fold in the pistachio pesto. Thin with a splash of water if needed to make a rough, spreadable paste. Season with salt and pepper.
Drain the torn mozzarella on kitchen paper for at least 20 minutes before use. Excess moisture steams the base and prevents crisping.
Dust a work surface with semolina. Divide the dough in two. Stretch each piece by hand into a rough 12 in round using your fingertips and gravity, not a rolling pin. Lay on semolina-dusted parchment paper.
Spread half the pistachio base over each round, leaving a 1/2 in border. Transfer to the hot tray. Bake 8-10 minutes until the base is cooked through and the crust begins to color.
Remove from the oven. Scatter the drained mozzarella over both pizzas. Return to oven for 3-4 minutes until the cheese just melts but does not brown.
Scatter 1/4 oz of chopped pistachios over each pizza. Rest 2 minutes before cutting.
You made Pizza Bianca al Pistacchio. Time to eat.
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Mozzarella must be well-drained before use. Place it on a double layer of kitchen paper for at least 20 minutes after tearing. Any moisture left in the cheese turns to steam in the oven and softens the base from underneath. The same rule applies to any wet topping on pizza.
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