Greek Pizza with Pistachio Pesto and Meyer Lemon Rosé Marmalade

Time: 30 minutes Preparation
Baking time: 7-15 min
Yields: 1 Pizza
Serves 4
This is a basic vegetarian pizza that you can tweak to make your own special go-to dish.
It’s a quick and easy meal using a healthy sourdough crust but can be made with any crust of your choice including cauliflower or store-bought.

Sourdough Pizza Dough:

5 cups 00 flour (organic)
2 1⁄2 teaspoons/15 grams kosher salt
2 1⁄2 teaspoons/7.5 grams instant dry yeast
1 tablespoon/15 grams organic extra-virgin olive oil
1 cup sourdough starter, “fed”

Dough Preparation

  1. In a large mixing bowl, combine the flour and salt.
  2. In a small mixing bowl, stir together 300 grams (about 1 1/4 cups) lukewarm tap water,
    the instant dry yeast and the olive oil, then stir the sourdough starter into it and pour it
    into the bowl with the flour mixture. Knead with your hands until well combined, about 4 minutes, then let mixture rest for 15 minutes.
  3. Knead rested dough for 3 to 4 minutes. Cut into 3 equal pieces and shape each into a
    ball. Place on a heavily floured surface, cover and let rest and rise for 8 to 24 hours in
    the refrigerator. (Remove from refrigerator 45-60 minutes before you begin to shape it for pizza.) The unused dough can be frozen and thawed anytime you want to make a fresh pizza.
  4. Place a dough ball at room temperature on your pizza pan- lightly sprinkled with
    cornmeal, Use your hands and fingers to stretch and shape the dough into a round or
    1/2 cup Pistachio Pesto or your favorite Pesto
    1⁄4 cup of Ricotta cheese
    2 tablespoons of Akaka Falls Farm Meyer Lemon Rosé Marmalade
    1⁄2 cup Feta cheese
    1⁄2 cup freshly shredded mozzarella cheese
    8 oz sun-dried tomatoes
    1⁄4 cup thinly sliced red onions
    One medium yellow bell pepper, chopped
    6 oz sliced or diced Greek olives
    1⁄2 cup chopped artichokes
    1/4 cup pepperoncini
    2 oz fresh Basil-torn
    2 ounces flat leaf parsley- chopped
    4 cloves roasted garlic (optional)
    2 tablespoons olive oil


Recipe Preparation

  1. Using the back of a large spoon, Spread a thin layer of pistachio pesto mixed with 1/4
    cup of ricotta cheese, garlic and 2 tablespoons of Meyer Lemon Rosé Marmalade on your pizza dough.
  2. Top with a small amount of the feta and mozzarella cheese, Then add the rest of the
    toppings, sun-dried tomatoes, red onions, bell peppers, artichokes, Greek olives and
    sliced pepperoncini. Top with the remaining cheeses.
  3. Bake on the lower shelf in a hot oven (on a pizza stone, if you have ) at 475 degrees F
    for about 10-15 minutes or until the crust is golden brown and the toppings are hot.
  4. Take the pizza out of the oven and garnish with basil and parsley
  5. Drizzle with about 2 tablespoons of a good quality olive oil. Cut and serve.
    It is best to shape the dough with your your hands and not use a roller as that can make
    the dough tough.
    Of course try to use local and organic when possible.

Recipe by
Denise Del Colle


Denise’s professional career was in pediatric nursing, also an emergency resident nurse with Club Med before moving to Hawaii for 25 years. In addition to working in a busy pediatric practice for 17 years, she developed a Chocolate mousse pie business called Ms. Moose, and was a Pastry Chef that sold to many of the restaurants and markets on the Big Island, Oahu and Maui. Her background in health and nutrition paired with her passion for baking and cooking, has inspired her to create a delightful assortment of culinary recipes which she has shared with us using many of the Akaka Falls Farm Preserves. Another of Denise’s passions is training dogs and horses, she is shown here with her horse Moon Shadow.

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