Macadamia Nut Pesto Pizza Recipe

Name: Macadamia Nut Pesto Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves Garlic, Finely Diced; 1/2 cups Roasted Macadamia Nuts, Unsalted; 2- 1/2 cups Sweet Basil; 1/2 cups Grated Parmesan Cheese; 1/2 whole Lemon, Juiced; Kosher Salt And Pepper To Taste; 1/2 cups Extra Virgin Olive Oil, Or More As Needed; 16 ounces, weight Fresh Pizza Dough; 2 Tablespoons Yellow Cornmeal; 2 Tablespoons Olive Oil; 1- 1/2 cup Macadamia Nut Pesto (Recipe Included); 8 ounces, weight Grilled Chicken Breast, Sliced; 1 cup Crimini Mushrooms, Sliced; 8 ounces, weight Fresh Mozzarella Cheese, Sliced; Parmesan Cheese And Red Chili Flakes, To Serve

Servings: persons

2 cloves Garlic, Finely Diced
1/2 cups Roasted Macadamia Nuts, Unsalted
2- 1/2 cups Sweet Basil
1/2 cups Grated Parmesan Cheese
1/2 whole Lemon, Juiced
Kosher Salt And Pepper To Taste
1/2 cups Extra Virgin Olive Oil, Or More As Needed
16 ounces, weight Fresh Pizza Dough
2 Tablespoons Yellow Cornmeal
2 Tablespoons Olive Oil
1- 1/2 cup Macadamia Nut Pesto (Recipe Included)
8 ounces, weight Grilled Chicken Breast, Sliced
1 cup Crimini Mushrooms, Sliced
8 ounces, weight Fresh Mozzarella Cheese, Sliced
Parmesan Cheese And Red Chili Flakes, To Serve

1
Prepare the pesto.
2
In a food processor, pulse garlic and nuts.
3
Add basil, cheese, lemon juice, and salt and pepper.
4
With the food processor on, stream in olive oil and blend until the pesto is fully incorporated.
5
Be sure to scrape down the sides in between steps.
6
More olive oil can be added if a smoother, loose texture is desired.
7
Refrigerate until ready to be used.
8
Place a pizza stone or large baking sheet in the middle rack and preheat oven to 400 degrees F.
9
Lightly dust your surface area with flour.
10
Take the dough and stretch into your desired shape.
11
Once the oven reaches its temperature, pull the baking stone/baking sheet out of the oven and sprinkle cornmeal on the surface.
12
Carefully slide the dough on top and bake for 5 to 10 minutes until the dough is lightly golden.
13
Remove the crust from the oven and brush with olive oil over top.
14
Spread an even layer of pesto over the crust.
15
Top with the chicken, mushrooms, and cheese.
16
Return the pizza back to the oven and bake for an additional 10-15 minutes until all the cheese has melted and pizza is golden brown.
17
Serve with additional parmesan cheese and red chili flakes.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cloves Garlic, Finely Diced, 1/2 cups Roasted Macadamia Nuts, Unsalted, 2- 1/2 cups Sweet Basil, 1/2 cups Grated Parmesan Cheese, and more.

Yes, Macadamia Nut Pesto Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Macadamia Nut Pesto Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions