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Savory Sensation: Mortadella and Pistachio Pizza with Pesto!

mortadella and pistachio pizza recipe the best ever
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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.
mortadella and pistachio pizza with pesto

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.
MORTADELLA and PISTACHIO PIZZA THE BEST RECIPE

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

MORTADELLA and PISTACHIO PIZZA THE BEST RECIPE

Mortadella and Pistachio Pizza with Pesto

Author: Laura Bais
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!
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Prep Time 25 minutes
Cook Time 12 minutes
Dough Rising Time 1 hour
Total Time 1 hour 37 minutes
Course Finger Food, Main Course
Cuisine Italian

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.
Keyword Italian pizza with pesto, Mortadella e pistachio pizza, pistachio e pesto pizza
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