Mortadella Ricotta Pistachio Pizza

This unique pizza is a celebration of creamy ricotta, savory mortadella, and a vibrant pistachio pesto nestled on a soft chewy crust. It is the kind of pie that feels both special and comforting—the perfect centerpiece for a weekend dinner or a night with friends when you want classic Italian flavors with an unexpected twist. Every bite brings together salty cheese, fragrant herbs, and the rich nutty crunch from the pistachios. I created this after a trip to Bologna, and it has been a requested favorite ever since.

My family loves how the pistachio pesto transforms an ordinary pizza into something unforgettable. The first time I topped our pizza with this trio, my partner declared it the best combination we had ever tried at home.

Ingredients

• Dry yeast: Provides the lift for a beautifully chewy crust. Look for yeast that is within expiration and still active
• Water: Brings the flour together and is best just tepid to help yeast bloom
• All purpose flour: Gives the dough a classic soft chewy texture. Go for unbleached flour for richer flavor
• Salt: Seasons both the dough and brings out other flavors
• Olive oil: For richness and helps dough tenderness. Pure extra virgin works best
• Granulated sugar: Feeds the yeast and rounds the flavor
• Mozzarella cheese: Shredded for melt and stretch. Choose whole milk blocks for creamy pulls
• Mortadella: Traditional cold cut offers silky texture and unique flavor. Try to source Italian made for authentic taste
• Ricotta cheese: Brings creamy mild contrast. Whole milk varieties with small curds work best
• Pistachios: Raw and shelled create the brightest green pesto. Check for freshness and vibrant color
• Garlic: For aromatic depth in pesto. Small cloves are less bitter
• Pecorino romano cheese: Adds salty sharpness to pesto
• Salt: To season and balance the pesto

Step-by-Step Instructions

Prepare the Yeast:

Let the yeast bloom by placing it in a small bowl and pouring in tepid water. Wait for ten minutes until tiny bubbles appear which means the yeast is active and ready

Mix the Dough:

Combine flour and salt in the bowl of a stand mixer. When yeast mixture is ready stir in the olive oil and sugar then pour it gradually into the flour while running the mixer on low. Keep mixing until the dough starts to form

Knead the Dough:

Switch the mixer to medium speed and knead for ten minutes until the dough looks smooth and elastic. If you want a hands on feel knead by hand for a few minutes on a lightly floured surface

Let Rise:

Shape the dough into a ball and transfer it to a greased bowl turning to coat all sides. Cover with plastic wrap or a damp towel and leave it in a warm place until doubled in size which takes about two hours

Divide and Rest:

Punch down the risen dough to release air. Divide into four equal balls and let them rest uncovered for an hour. This step ensures a tender airy crust

Make the Pistachio Pesto:

While the dough rests blend pistachios olive oil garlic pecorino and salt in a food processor or blender. Puree until smooth and creamy scraping down the sides as needed

Preheat the Oven:

Place a pizza stone on the center rack and preheat the oven to five hundred degrees Fahrenheit. Allow it to heat for at least forty five minutes so the stone is searing hot

Shape the Pizza:

On a floured surface gently flatten each dough ball with your fingertips into a nine inch circle. Avoid using a rolling pin so you keep those airy bubbles

Add Toppings:

Sprinkle each round with half a cup of shredded mozzarella. Layer on three slices of mortadella and add four spoonfuls of ricotta dotted on top

Bake:

Carefully slide the assembled pizza onto the hot stone. Bake for about six minutes until the cheese is bubbling and the crust is golden underneath. Work quickly so the pizza cooks evenly

Finish with Pesto:

Remove from the oven and while piping hot drizzle with pistachio pesto letting it seep into every crevice. Slice and enjoy right away for the ultimate experience

For me pistachios are the heart of this dish. They remind me of summers in Sicily where pistachios are a prized ingredient. My kids love to help with sprinkling the cheese and arranging the mortadella slices—it always turns into a fun family affair.

Storage Tips

Store any leftover pizza in an airtight container in the refrigerator for up to three days. Reheat slices in a hot oven to revive the crust’s crispness and freshen flavors. The pistachio pesto keeps well separately for up to a week in the fridge and even freezes for longer storage.

Ingredient Substitutions

If you cannot find mortadella thinly sliced prosciutto or turkey can offer a different but delicious spin. For those avoiding nuts try a basil or arugula pesto for similar herbaceous notes. Whole milk mozzarella works best for melt but part skim can be used in a pinch.

Serving Suggestions

Offer this pizza as the centerpiece for an Italian inspired dinner paired with bitter greens or a citrusy fennel salad. It also makes a fun appetizer for parties when sliced into small squares perfect alongside chilled prosecco.

Cultural and Historical Context

Mortadella is a beloved cold cut from Bologna dating back centuries prized for its gentle seasoning and classic pink hue. In Italy ricotta and pistachios are often paired in savory and sweet recipes especially in Sicily. The trio of ingredients on this pizza brings together northern and southern Italian traditions in one bite.

I always sneak a little extra pecorino into the pesto for a sharper punch and let everyone drizzle their own so they can control the richness. Once you experience pistachio pesto on a fresh pie it is hard to ever go back.

Recipe Q&A

→ What kind of mortadella works best?

Choose high-quality mortadella, thinly sliced, for its delicate texture and authentic flavor. Look for ones with visible pistachios for added richness.

→ Can I substitute ricotta with another cheese?

Fresh ricotta is recommended for its creaminess, but soft goat cheese or mascarpone can be used for a tangy twist.

→ Can I make the pistachio pesto ahead?

Yes, the pesto can be prepared in advance and stored in the fridge for up to three days in an airtight container.

→ Do I need a pizza stone for baking?

A pizza stone helps achieve a crisp crust, but a preheated baking sheet is a suitable alternative for home ovens.

→ How do I know when the pizza is done?

Check for a golden crust underneath and bubbling cheeses on top. The pizza should bake in about 6 minutes on a hot stone.

→ Can the dough be made ahead of time?

Absolutely. Dough can be prepared a day ahead and refrigerated, just allow it to come to room temperature before shaping.