This recipe would suit a variety of pizza styles, including Bianco’s dough recipe mentioned in the notes above, but we think our classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Preheat your home oven to 160°C, chop your pistachios and toast your pistachios for about 10 minutes. them for about 10 minutes. When they’re done, they should smell deliciously fragrant. Let them cool and roughly chop them. Then, thinly julienne your red onions, set them aside and roughly chop the rosemary.

Fire up your Ooni pizza oven, aiming for 450 to 500°C on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured pizza peel. Top with halves of the sliced red onion and rosemary; then, with a Microplane or a handheld cheese grater, shave on the Piave Vecchio. 

Drizzle your pizza with olive oil, then slide it off the peel and into the oven. Cook for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. Just before the end of the bake, take your pizza out of the oven and top it with half of the toasted pistachios. Return the pizza to the oven, give it a final turn, and remove. Finally, drizzle your pizza with the flavored honey, slice it into pieces, and enjoy.