Green Pesto Pizza
Hakurei Turnips, Hazelnuts, Roasted Onions, Grana Padano, Mozzarella, 'Nduja, Breadcrumbs
Chef Matt Gorman of Pizza Ritual | Seattle, WA
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Green Pesto:
Kosher salt
400 grams Hakurei turnip greens, trimmed
100 grams toasted hazelnuts
50 grams grated Grana Padano
100 grams basil leaves
Whole garlic cloves
Lemon juice
Olive oil
Sea salt
Ground black pepper
Breadcrumbs:
Naturally leavened hearth bread, cut into 1–centimeter pieces
Olive oil
Sea salt
Ground black pepper
Roasted Onions:
Thinly sliced Walla Walla onions
Olive oil
Sea salt
Ground black pepper
To Assemble and Serve:
Yield: 1 pizza
All-purpose flour
265 grams naturally leavened pizza dough
Finely grated Grana Padano
Fresh mozzarella
’Nduja
Grated Cascadia Creamery Sleeping Beauty cheese
METHOD
For the Green Pesto:
Heat oven to 300°F. Bring a pot of salted water to a boil. Add turnip greens and blanch 2 minutes. Shock in an ice bath, then pat dry and chop. Set aside. In a food processor, combine hazelnuts, Grana Padano, and desired amount garlic. Pulse to combine. Add chopped turnip greens and basil. Pulse until just incorporated. Season with lemon juice. With the machine running on low, stream in oil until mixture is fully emulsified. Season with salt and pepper. Transfer to an airtight container and refrigerate.
For the Breadcrumbs:
Heat oven to 300°F. Place bread on a sheet tray and toast until crisp. Transfer to a food processor and process until a crumb-like texture is achieved. Transfer to a mixing bowl and toss with desired amount olive oil, salt, and pepper. Transfer to an airtight container and reserve.
For the Roasted Onions:
Heat oven to 400°F. In a mixing bowl, toss onions with desired amount olive oil, salt, and pepper. Spread evenly onto a sheet tray and roast until softened and fragrant. Set aside.
To Assemble and Serve:
Heat pizza oven to 830°F. On a lightly floured work surface, stretch dough into a 10-inch round. Top with 2 spoonfuls Green Pesto followed by desired amount Grana Padano, Breadcrumbs, mozzarella, Roasted Onions, and ‘nduja. Transfer to a peel and bake 2 minutes, rotating as needed, and until crust is crisp and toppings are cooked through. Finish with Sleeping Beauty cheese.
