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Pizza with walnuts and honey
Walnut and cheese pizza with rosemary

Honey Walnut White Pizza with Rosemary

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This 'white pizza' is a masterclass in texture and flavor. The crunch and slight bitterness of walnuts meet the sweetness of honey and the salty creaminess of cheeses. A typical winter dish that screams indulgence. The piney scent of rosemary crowns the experience.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 2 servings
🔥 Calories 850 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet
  • Knife for chopping
  • Spoon for honey

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Tree Nuts

Instructions

1 ✓

Preheat oven to 430°F (220°C). Coarsely chop the walnuts.

Tip: Don't grind them; you want chunks for crunch.
2 ✓

Roll out dough, place on tray. Spread with ricotta, season with salt and pepper.

Tip: Ricotta acts as the 'sauce' here, binding the toppings.
3 ✓

Sprinkle with grated Parmesan and mozzarella.

Tip: Two cheeses add depth: Parmesan for flavor, mozzarella for stretch.
4 ✓

Scatter the walnuts and rosemary leaves over the top.

Tip: Rosemary oils will infuse the nuts and cheese during baking.
5 ✓

Drizzle with olive oil and bake for 12-15 minutes until cheese is golden.

Tip: Watch the nuts; if they brown too fast, cover loosely with foil.
6 ✓

Remove and drizzle with honey while still hot. Serve immediately.

Tip: The honey becomes runny on the hot pizza, creating a perfect sweet-salty contrast.

Recipe FAQ

Won't the walnuts burn?
Walnuts have high oil content and burn easily. Put them under the cheese or add them in the last few minutes.
What honey should I use?
A liquid floral honey (like Acacia) is best. Strong honeys (like Chestnut) might overpower the cheese.

Ingredients

  • 10-12 oz Pizza Dough
  • 3 oz Walnuts (shelled)
  • 7 oz Mozzarella cheese
  • 1.75 oz Parmigiano Reggiano
  • 3.5 oz Ricotta cheese
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 1 sprig Fresh Rosemary
  • 1 pinch Salt
  • 1 pinch Pepper