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vegan Pistachio and ham pizza

"Ham" and Pistachio Cream Pizza in Cast Iron

Instead of seeking out non-dairy cheeses, why not puree a lovely pistachio topping instead?
Course Main Course
Servings 4
Author Robin Asbell


  • 2 cups whole wheat flour
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon extra virgin olive oil

Pistachio Cream

  • 1/2 cup water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 3/4 cup shelled, unsalted pistachios


  • 1 tablespoon extra virgin olive oil
  • 2 cups grape tomatoes halved
  • 3 cloves garlic chopped
  • 2 tablespoons fresh oregano chopped
  • 4 ounces mock ham, cubed 3/4 cup


  • First, make the crust. In a large bowl, mix the flour, yeast and salt, then stir in the water and olive oil. Mix well, but don't knead. Let rise, covered, for an hour. 
  • In a powerful blender, place the water, olive oil, lemon juice and salt. Add the pistachios and blend, scraping down, until smooth. Scrape into a bowl and reserve.
  • Scrape into a bowl and reserve.
    In a small saute pan, heat the remaining olive oil and saute the grape tomatoes and garlic until the tomatoes are softened. Stir in the oregano and stir for a few more seconds.
  • Preheat the oven to 425. Oil a 10 inch cast iron skillet.Pat the dough into the pan. Let rise on the back of the stove while the oven pre-heats.
  • Sprinkle the tomatoes and oregano over the crust, cover with "ham," and drizzle the pistacho puree over the pizza.
    Bake for 20 minutes, until the top is lightly browned and the crust is golden. Serve immediately.