Pistachio Pesto: 3/4 cup Nut Harvest Salted In Shell Pistachios, shelled
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/3 cup olive oil
4 tsp lemon juice
1 clove garlic
Assembly: 1 cup shredded mozzarella cheese
1 cup shredded cooked chicken
1 cup halved cherry tomatoes
1 ripe avocado, peeled, pitted and sliced
1 cup baby arugula
Pizza Dough: In large bowl, stir 1 1/2 cups flour with crushed pretzels until combined. In large bowl, stir water with oil, yeast and sugar. Stir wet ingredients into dry. Gradually stir in 1/2 cup flour until shaggy dough starts to form.
Transfer to floured work surface and knead 5 to 7 minutes or until smooth and elastic, adding more flour, 1 tbsp at a time if dough is sticky.
Transfer to oiled bowl. Cover and let rest in draft free area for 20 to 30 minutes or until doubled in size.
Pistachio Pesto: Add pistachios, parsley, basil, oil, lemon juice and garlic to food processor; pulse until smooth.
Assembly: Preheat grill to medium-high heat; grease grate well. Divide dough into 2 portions. Lightly dust work surface and roll each portion to 7-inch x 10-inch rectangles, about 1/4-inch thickness. Transfer to 2 oiled baking sheets.
Place dough on grill. Cook for 1 to 2 minutes or until bubbles start to form on top and bottom is well-marked. Flip and grill for an additional 1 to 2 minutes or until bottom is well-marked. Transfer back to baking sheets. Reduce heat to medium-low.
Spread pesto evenly onto crusts. Top with evenly with cheese, chicken and tomatoes. Place back on grill over indirect heat. Cook with lid closed for 8 to 10 minutes or until cheese melts. Sprinkle with avocado and arugula before serving.
Substitute mozzarella cheese with fontina or Swiss cheese.