Why this works
The base is baked first with cinnamon sugar, so the dough puffs and caramelizes without the nuts burning. Honey and pistachios go on after baking — they stay fresh, uncooked, and the honey remains fluid and fragrant instead of becoming a sticky glaze. This is the difference between baklava-flavored pizza and pizza with burnt sugar on it.
Ingredients
- Pizza dough (smaller ball)220–250g
- Melted butter1 tsp
- Sugar2 tsp
- Cinnamon1/2 tsp
- Chopped pistachios30g
- Chopped walnuts20g
- Honey1 tbsp
- Optional: crushed filo chips1 tbsp
- Optional: orange zest1/2 tsp
Method
- Preheat the oven to 220–240°C. This is lower than savory pizza — sugar burns faster than cheese.
- Stretch the dough slightly smaller and thinner than a normal pizza.
- Brush with melted butter. Sprinkle sugar and cinnamon evenly across the surface.
- Bake until puffed and golden — watch it carefully from 10 minutes. The sugar caramelizes quickly.
- Remove from the oven. Cool for 1 minute.
- Scatter pistachios and walnuts. Drizzle honey. Add filo chips and orange zest if using. Serve warm.