Directions

1. To make the pesto, blanch the rapini in boiling salted water for about 2 minutes until crisp yet tender. Drain and remove any excess water by squeezing the rapini.
   
2. Toast the pistachios until they release a fragrant aroma.
   
3. In a food processor, pulse the pistachios and garlic until smooth, then gradually add the rapini, parsley, and liquids.
   
4. For the pizza, on a floured surface, stretch the dough to form a 20 cm round shape. Spread the tomato sauce evenly, leaving a 2 cm border around the edge.
   
5. Layer the Gold Pizza Mozzarella Cheese, followed by porchetta, and top with sliced Fior di Latte Cheese.
   
6. Bake until cooked – timing will vary depending on the oven type.
   
7. Once ready, garnish the pizza with dollops of pesto, slice, and serve.