Prepare the pesto. Place 1 cup basil, 1/3 cup grated Parmesan cheese, 1/4 cup shelled roasted/salted pistachios coarsely chopped, 1/4 olive oil, 1 clove garlic and 1/4 teaspoon cracked pepper in food processor or blender; process until well-blended.

Brush a sheet of tin foil liberally with olive oil. Roll out the dough to roughly 1/4".

Cook on the barbecue over Medium heat until browned, roughly 15 minutes. Remove from heat. Brush the uncooked layer lightly with olive oil then flip over.

Smear a layer of pistachio pesto over the surface of the dough. Add toppings of choice (see two suggestions below). 

Return prepared flatbread to barbecue, lowering the heat slightly. Cook until underside is browned and cheese, if used, melted. Slice and serve. 

Topping #1

flash-cooked asparagus spears

white onion, thinly sliced

roasted and salted pistachios, chopped

lemon zest

goat cheese, crumbled

olive oil

Topping #2

grated Parmesan cheese

mozzarella slices

prosciutto

roasted and salted pistachios, chopped

arugula

olive oil