Hello! Lauren here from LaurenKelp.com and today we are going to give a classic pairing (wine & pizza, of course) a fun twist! Pistachio is still a relatively new addition in my pizza playbook, so when this blackberry & pistachio flatbread pizza was developed, I was a bit skeptical. But! I am here to say, it is actually quite divine and totally worth a try. Let me show you below …
Weekday dinners are not my strength. Truthfully, I am more of a big dinner or brunch maker myself, so frantically checking the fridge and pantry for last minute dinners is a common occurrence in our household. So when it came time to do a little recipe development, we threw this challenge into the ring – make something super easy and delicious from materials found in your kitchen currently.
Voila! The most unexpectedly delicious little flatbread you’ve ever had. The sweetness of the blackberries plays well with the salty flavors in the pistachios and the goat cheese, well goat cheese makes everything better.
Pair this sweet little dinner with a glass (or two) of Vintner’s Reserve Pinot Noir and it will be the highlight of your week!
- 2 cups whole wheat flour
- 1 tbsp active dry yeast
- ¾ tsp salt
- 1 cup warm water
- 1 tbsp olive oil
- 1 tsp honey
- 2 ounces of crumbled goat cheese
- ⅓ cup pistachios, chopped
- ¾ cup blackberries
- 1 tbsp of honey
- Set oven at 425 degrees.
- Pour flour into a large mixing bowl.
- Add yeast and salt. Mix well.
- Add water, oil, and honey. Mix well.
- Cover dough with a moist cloth and place is a warm spot for time minutes to allow dough to rise.
- Place dough on a lightly floured surface and slowly spread and press the dough into your desired thickness and shape.
- Lightly drizzle the top with olive oil.
- Top dough with crumbled goat cheese, pistachios, and blackberries.
- Bake flatbread for 15-20 minutes or until crust is golden brown.
- Remove flatbread from oven and drizzle with honey.
What is another unexpected pairing that weirdly just works? Leave us a comment, we would love to know!
Photography by Constance Higley