Mortadella Ricotta Pistachio Pizza (Print View)
Soft dough, creamy ricotta, mortadella, and pistachio pesto blend in every bite of this unique Italian-inspired pizza.
# What You'll Need:
→ Dough
01 -
7 g dry yeast
02 -
300 ml water, tepid
03 -
405 g all-purpose flour
04 -
2 tsp salt
05 -
2 tbsp olive oil
06 -
1 tbsp granulated sugar
→ Toppings
07 -
200 g mozzarella cheese, shredded
08 -
12 slices mortadella
09 -
250 g ricotta cheese
→ Pistachio Pesto
10 -
70 g raw, shelled pistachios
11 -
60 ml olive oil
12 -
1 small garlic clove
13 -
2 tbsp pecorino romano cheese, grated
14 -
Pinch of salt
# Directions:
01 -
Warm the water until tepid in a small saucepan. Place the dry yeast in a small bowl and pour in the warmed water. Allow to stand for 10 minutes.
02 -
Combine flour and salt in the bowl of a stand mixer fitted with a dough hook. Stir olive oil and sugar into the yeast mixture. With the mixer on low, pour the yeast mixture into the flour and mix until just combined.
03 -
Increase mixer speed to medium and knead for 10 minutes until dough is smooth and elastic. Alternatively, knead by hand if needed. Transfer dough to a greased bowl, turn to coat, cover with plastic wrap and let rise at room temperature until doubled in size, approximately 2 hours.
04 -
Punch down the risen dough and divide evenly into 4 balls. Let them rest for 1 hour at room temperature.
05 -
Place pistachios, olive oil, garlic, pecorino romano, and a pinch of salt in a food processor or blender. Purée until smooth and creamy.
06 -
Set oven temperature to 260°C. Place a pizza stone on the centre rack while the oven preheats for at least 45 minutes.
07 -
Dust a pizza peel with cornflour. On a floured surface, flatten a dough ball into a 23 cm round using your fingertips.
08 -
Sprinkle approximately 50 g shredded mozzarella cheese on the dough base. Arrange 3 slices of mortadella. Add 4 dollops of ricotta cheese over the mortadella.
09 -
Carefully transfer pizza to the hot pizza stone and bake for 6 minutes, or until the crust is golden on top and underneath.
10 -
Remove from oven and drizzle generously with pistachio pesto. Serve immediately while hot.
# Notes:
01 -
Allowing the dough to rest after dividing ensures a tender crust and easier shaping.