Directions

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!