There is something about Amsterdam’s dining scene that just feels right. It’s effortless, a bit moody, and consistently delicious. If you’ve been following my year-long dough obsession over at #PizzaDellaVita, you know we’re currently on week twelve. This week, we aren’t firing up the home oven. Instead, we’re heading back to a spot that has undergone a bit of a rebrand but kept its soul intact. Formerly known as Chez Nina, the now-rechristened Noof is still serving up some of the most inspired vegetarian plates in the city.
One of the standouts during my Tasting Menu experience at Chez Nina? The Esmeralda Pizzetta.
I’ll be honest: I usually lean toward a classic spicy salami or something with a bit of a kick. But the Esmeralda caught my eye because it sounded like spring on a plate. It’s light, vibrant, and surprisingly complex for something that looks so dainty. This isn’t your heavy, grease-dripping midnight snack; it’s a refined, sit-down-with-a-glass-of-natural-wine kind of vibe.
Elevated Vegetarian Pizza Toppings That Actually Work
The beauty of the Esmeralda lies in its restraint. It doesn’t try to drown you in tomato sauce. In fact, the base is all about letting the produce breathe. The star of the show is the courgette (zucchini, for my American friends), sliced so thin they almost melt into the crust. It provides a fresh, earthy foundation for the heavier hitters on top.
Then comes the goat cheese. If you’re a chèvre fan, this is your peak. It’s tangy and creamy, creating these little pockets of richness that play perfectly against the crunch of the pistachios. I’ve noticed a lot of places overdo the nuts on pizza, but Noof gets the ratio spot on. You get that toasted, nutty finish without it feeling like you’re eating a granola bar.
The Ingredients of the Esmeralda Pizzetta
If you’re looking to recreate this Amsterdam gem at home (though I highly recommend visiting Noof for the full experience), here is what you need to gather:
- Chèvre (Soft Goat Cheese): Go for the good stuff—creamy and slightly tart.
- Thinly Sliced Courgette: Use a mandoline if you have one; you want them translucent.
- Roasted Pistachios: Lightly crushed to add texture.
- Wildflower Honey: Just a drizzle to tie the salty and savory elements together.
- High-Hydration Dough: The crust needs to be airy and crisp to support these delicate toppings.
Why Sweet and Salty is the Elite Pizza Combo
I know some people still have a “thing” about fruit or honey on pizza (the pineapple debate lives on), but the honey here isn’t just a gimmick. It cuts through the funk of the goat cheese and elevates the natural sweetness of the courgette. It’s a delicate dance of flavors that feels very “grown-up.”
The Esmeralda is proof that pizza doesn’t always need to be a carb bomb. Sometimes, it can be an elegant, vegetable-forward highlight of your week. Amsterdam might be cold, but this pizza is pure sunshine.
PizzaDellaVita – Pizza beyond the ordinary
Whether you are looking for pizza inspiration, new topping ideas or a more relaxed approach to Italian cooking, #PizzaDellaVita is a weekly Italian pizza series featuring creative pizza toppings and inspiration beyond the ordinary.
FAQ: Everything You Need to Know About the Esmeralda Pizzetta
What makes the Esmeralda Pizzetta different from a standard pizza?
Unlike a traditional Neapolitan pizza, this pizzetta focuses on a lighter, vegetable-forward profile. It swaps heavy mozzarella and tomato sauce for a sophisticated blend of tangy chèvre, crunchy pistachios, and a touch of honey, making it feel more like a gourmet appetizer or a light lunch.
How do I prevent the courgette from getting soggy if I make this at home?
The trick is to slice the courgette extremely thin. If you’re worried about moisture, salt the slices beforehand and pat them dry with a paper towel before adding them to your dough. This ensures they crisp up in the oven rather than steaming.
Is this pizza suitable for vegans?
As served at Noof, the Esmeralda contains goat cheese and honey. However, you can easily adapt the flavor profile at home by using a cashew-based goat cheese alternative and agave syrup or vegan “honee” to achieve a similar sweet-and-savory balance.
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