Pizza with Spinach, Pine Nut Pesto and Pecans

Pizza with Spinach, Pine Nut Pesto and Pecans
  • Yield: 4 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 30 Mins.
  • Pecans, pine nuts and fresh pesto bring a delicious and healthy spin to pizza night! The nuts add a nice crunch while the basil and arugula in the pesto add a fresh, sharp bite. 
  • For a Fresh Twist: In a hurry? Use a prepared 10-oz. thin crust in place of the frozen crust. Preheat oven to 300°F and begin recipe with step 3


  • 1 cup Fisher® Pecan Halves, divided
  • 1 pound store-bought pizza dough, defrosted
  • Pesto:

  • 3 cups (about 3 oz.) spinach and arugula blend or baby spinach
  • ¼ cup Fisher® Pine Nuts, toasted
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ cup plus 1 tbsp. grated Parmesan cheese, divided
  • ¼ cup thinly sliced basil leaves
  • For food safety, gently rub produce under cold running water.
  • Topping:

  • 1 ½ cup part-skim ricotta cheese
  • ¼ teaspoon crushed red pepper flakes


  1. Preheat the oven to 350°F. 
  2. Prepare the dough: Roughly chop ½ cup of pecans; set aside. Press gently on the dough and turn it onto a lightly floured surface. Roll to about a 12-inch round.  Sprinkle the dough with chopped pecans and use a rolling pin to gently roll and press the nuts into the dough. The dough should now be about 14 inches in diameter. Transfer to a baking sheet. Bake in the oven until golden brown, 15 to 18 minutes. Remove from the oven and lower the temperature to 300°F.
  3. Prepare the pesto: In the bowl of the food processor, pulse together 2 ½ cups of the spinach, pine nuts, olive oil, lemon juice and ½ teaspoon salt. Transfer to a bowl and stir in ¼ cup Parmesan cheese, basil and remaining ½ cup spinach. 
  4. Finish and serve the pizza: Spread the ricotta on top of the crust. Sprinkle with the red pepper flakes.Warm in the oven for 8 to 10 minutes. Remove from the oven, transfer to a serving platter and place spoonfuls of the pesto on top until it is evenly covered. Sprinkle with the remaining ½ cup of pecans and 1 tablespoon Parmesan cheese. Cut into wedges. Serve immediately. 

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