1

Preheat the oven to 500℉.

2

In a food processor, combine the toasted pistachios with parmesan cheese. Process on high until mostly blended. Add the basil, ⅓ cup of the oil, lemon juice and salt. Process again until smooth. Add a little more oil if needed to blend. Remove and set aside.

3

Slice the cremini mushrooms and gently tear the oyster and maitake. Transfer to a large bowl and toss with the remaining oil.

4

Heat a skillet over medium heat. Once warm, add the mushrooms and cook, stirring often, for about five minutes, until cooked through and the water has released from the mushrooms. Season with salt and pepper and set aside.

5

Drizzle a small amount of oil into a 9 or 10” cast iron skillet and shape the pizza dough into the pan, creating a crust with your fingers.

6

Dollop about 2 tbsps of the pesto onto the pizza and spread into an even layer. Top with mozzarella, followed by the mushrooms and the garlic (if using).

7

Transfer to the oven and bake for 15 to 17 minutes, until the bottom is browned and crispy and the pizza is cooked through.

8

Use a silicone spatula to remove the pizza and set aside on a cutting board. Let cool for one to two minutes before slicing. Serve and enjoy!

9

Notes: Store leftover pesto in a sealed container in the fridge for up to three days, or freeze for longer.

10

Substitutions: Gluten-free: use a gluten-free pizza dough Pistachios: use another nut or seed such as cashews, pine nuts or pumpkin seeds