Savory Sensation: Mortadella and Pistachio Pizza with Pesto!
Embark on a flavor journey with this Mortadella and Pistachio Pizza with Pesto—a culinary delight that’s close to the heart of Neapolitan tradition but with its own surprising twist. As a blogger with a passion for unique and mouth-watering recipes, I’m excited to introduce you to this pizza, which perfectly balances the salty richness of mortadella with the nutty crunch of pistachios, all rounded off with a fresh pesto drizzle.
Whether you’re hosting a dinner party or just spicing up a weekday meal, this pizza promises to be a crowd-pleaser. So, here’s my personal favorite pizza recipe: delicious mortadella e pistachio pizza!
Why Will You Love this Recipe?
- Innovative Flavor Combination: The salty, rich flavor of mortadella pairs wonderfully with the earthy crunch of pistachios, offering a unique taste that stands out from your usual pizza toppings. Adding pesto introduces a fresh, herby layer that perfectly complements the heavier flavors of the meat and cheese, enhancing the overall gourmet experience.
- Texture Delight: Between the crispy, thin crust, creamy ricotta base, and the contrasting textures of sliced mortadella and crushed pistachios, every bite of this pizza is a multi-sensory experience.
- Aesthetic Appeal: This pizza isn’t just tasty—it’s also a feast for the eyes, with the vibrant green of the pesto and basil leaves beautifully contrasting with the pink mortadella and white mozzarella.
Recipe Variations
- Vegan Friendly: Swap out the mortadella for vegan deli slices and use a plant-based mozzarella to cater to vegan dietary needs without sacrificing flavor.
- Add Some Heat: For those who like a little spice, sprinkle some red chili flakes on top before baking, or drizzle with a spicy oil after baking for an extra kick.
- Gluten-Free Option: Use a gluten-free pizza base to make this recipe suitable for those with gluten sensitivities or celiac disease.
Tools You’ll Need
- Pizza Stone or Baking Sheet: A pizza stone helps to evenly distribute heat and gives the pizza crust that perfect crispness.
- Pizza Cutter: A good pizza cutter is essential for slicing your pizza neatly and efficiently, preserving all your carefully arranged toppings.
FAQ
Can I freeze this pizza?
- It’s best enjoyed fresh, but if you need to freeze it, partially bake the crust without toppings, then add toppings and freeze. Reheat in the oven for best results.
How should I store leftovers?
- Keep any leftovers in the refrigerator, covered, for up to 3 days. Reheat in the oven or on a skillet to bring back the crust’s crispiness.
How long does this pizza take to prepare?
- Including prep and cooking time, you can have this pizza ready in under 2 hours, making it a feasible gourmet option for dinner.
What should I serve with this pizza?
- A simple arugula salad dressed with olive oil and lemon pairs beautifully, adding a peppery freshness that complements the rich flavors of the pizza.
Is this pizza suitable for children?
- Kids will love the mild flavors and creamy texture, though you might want to leave off the pistachios for younger ones.
Other Recipes You’ll Love
- Here’s How to Make Basil Pistachio Pesto
- Stracciatella Cheese Sandwich with Mortadella
- Arugula Pistachio Pesto for Sandwiches and Pizza
- Puff Pastry Pizza Bites
- Air Fryer Pizza Stuffed Chicken Breasts
- Healthy Cauliflower Pizza
Mortadella and Pistachio Pizza with Pesto
This Mortadella and Pistachio Pizza with Pesto is a gourmet delight that brings the authentic flavors of Italy right to your kitchen. Try this recipe for your next dinner party or family night—it’s sure to become a new favorite, offering a delightful twist on traditional pizza. Enjoy the combination of flavors and share the joy!
Equipment
Ingredients
Dough:
- 14 ounces pizza flour type 00
- ¼ ounce fresh yeast or 0.1 ounce dry yeast
- 1 teaspoon salt
- 1 cup lukewarm water
Sauce:
- 12.3 ounces ricotta cheese
- 2.6 ounces coarsely ground pistachios
- 2 tablespoons Genovese pesto
Toppings:
- 15.9 ounces pizza mozzarella sliced
- 5.3 ounces mortadella thinly sliced
- 1 ounce coarsely ground pistachios
- A few basil leaves
Instructions
- Dough: In a large bowl, mix flour and salt. Create a well in the center and add crumbled yeast. Pour in warm water and begin mixing with a spoon, then knead by hand until smooth and elastic, about 10-15 minutes. Coat the dough and bowl with oil, cover directly with plastic wrap, and let rise for at least 1 hour.
- Sauce: Combine ricotta, ground pistachios, and pesto in a bowl.
- Assemble: Divide dough into three parts, shape each into a ball, and let rest. Roll out into thin disks on a floured surface. Spread ricotta mixture over each, followed by mozzarella.
- Bake: Cook at 435°F (if your oven goes higher, adjust time accordingly) for about 11-12 minutes.
- Finish: Immediately after baking, add mortadella slices and sprinkle with pistachios and fresh basil. Optional additions like burrata or yellow cherry tomatoes are recommended after baking.
