Pizza Pistacchio e Mortadella
The pistachio, mortadella and stracciata di mozzarella (bufala) is a tasty variant of the classic Neapolitan pizza, prepared with the traditional pizza base, which is first baked in the oven with a drizzle of oil. Then it is enriched with a condiment based on pistachio pesto, very fresh and fragrant slices of mortadella and shredded mozzarella.
Ingredients
- 250-280g pizza dough ball (recipe for authentic Neapolitan pizza dough)
- 200g pistacchio pesto
- 150g mortadella
- 200g stracciata mozzarella
- 6g crushed pistachio nuts
- 5g olive oil (extravergine)
Directions
Step 1: Stretch
Stretch out the pizza dough.
Step 2: Bake
Using a wood fire or gas oven at a temperature of 430ׄ°C/806°F. Allow the pizza to bake for 20-30 seconds before turning it with a turning peel. Turn every 20-30 for about a maximum of 90 seconds.
Alternatively, in your home oven, bake on a preheated at the hottest setting for 4-8 minutes.
Step 3: Final touch
At the exit spread pistachio pesto. Then fold 1 piece of mortadella for each slice, stracciata mozzarella, sprinkle pistachios and a drizzle of olive oil.
For other tips go to F.A.Q.
