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
- 1 pizza stone
- 1 Pizza Cutter
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.