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homemade nettle pesto pizza with burrata pistachios lemon zest and edible flowers

Nettle pizza with burrata

A spring-inspired pizza topped with homemade nettle pesto, creamy burrata, crunchy pistachios, lemon zest, and edible flowers.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 pizza's
Course: Dinner
Cuisine: Foraged, Italian inspired, Rustic, Wild, Wild food
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pizza dough
  • 4 tbsp nettle pesto see recipelink below
  • 1 burrata
  • 2 tbsp chopped pistachios
  • Zest of 1 lemon
  • Handful of edible flowers
  • Olive oil
  • Freshly ground black pepper
  • Flaky sea salt

Equipment

  • Baking tray or pizza stone
  • Oven
  • Mixing bowl
  • Grater

Method
 

  1. Preheat the oven to 220°C (425°F).
  2. Stretch the pizza dough onto a baking tray or pizza stone.
  3. Spread the nettle pesto evenly over the dough.
  4. Bake for 12–15 minutes until golden and crisp.
  5. Tear the burrata over the hot pizza.
  6. Sprinkle with chopped pistachios.
  7. Finish with fresh lemon zest, edible flowers, flaky sea salt, black pepper, and a drizzle of olive oil.
  8. Serve immediately.

Notes

💡 Tip: Add a handful of fresh wild herbs such as young nettle tops or chickweed after baking.
✨ Variation: Swap burrata for fresh mozzarella or creamy goat cheese.