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Gotta appreciate Italy’s gift of pizza to the world, but it sure is fun (and rewarding) to go rogue with a decidedly un-Italian version sometimes. Pistachio butter, raspberries and white chocolate live in perfect harmony on this crusty dough.

You will need

Serves 1

  • 1 ball pizza dough, or premade base (gluten-free if required)
  • 200g pistachios
  • 1/2 teaspoon salt
  • 1 punnet raspberries, halved
  • 1 bar of vegan white chocolate
  • Maple syrup, drizzle
  • Icing sugar, for dusting
  • Extra pistachios, for topping

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10 mins to prep

20 mins to cook

  1. Step 1

    Roast the pistachios in the oven at 200°C for 10 minutes. Remove the pistachios and set aside a small handful for later (for crunchy topping!). Then turn the oven up to 250°C and place your pizza stone or a tray in the oven to preheat.

  2. Step 2

    Blend most pistachios in a food processor with salt until smooth; you will need to pause a few times along the way to scrape the mixture from the sides of the bowl. Depending on the food processor, this could take about 10 minutes, but will eventually be a nice smooth nut butter.

  3. Step 3

    Stretch out the pizza base and brush with olive oil. Cook on a hot pizza stone for 10 minutes.

  4. Step 4

    Take the base out of the oven, and top with pistachio butter as you would a pizza sauce.

  5. Step 5

    Scatter raspberries across the pizza, and grate over as much white chocolate as your heart desires. Sprinkle over the reserved toasted pistachios, a drizzle of maple syrup, and a light dusting of icing sugar.

  6. Step 6

    Pat yourself on the back (and thank Michael Craig from Red Sparrow Pizza for this recipe) cause that’s gonna be one delicious dessert pizza!

Recipe: Michael Craig

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