Pistachio and Mortadella Pizza

The mortadella pizza with crushed pistachios and pistachio cream is uniquely delicious! In fact, the combination of mortadella and pistachio is perfect, and with the dough leavened for three hours, it remains crispy on the outside and soft on the inside.

Mortadella pizza with crushed pistachios and pistachio pesto

Ingredients for the dough (for 3 pizzas):

500g "0" flour, 12g brewer's yeast, 20g extra virgin olive oil, 350ml warm water, 12g salt.

Ingredients for the topping:

Fiordilatte, provola, onion, extra virgin olive oil, 4 slices of mortadella, chopped pistachios, 3 tablespoons of pistachio pesto, burrata, fried eggplant.

Method:

Dissolve the yeast in a glass of water. Dissolve the salt in the remaining water. Place the flour in a bowl. Pour the water with the dissolved yeast into the center. Pour in the oil and the rest of the water with the dissolved salt, and gradually begin incorporating the flour into the liquid. Knead the dough until you have a nice smooth ball. Place the dough in a large bowl to rest in a dry place until it has doubled in volume (about 2 hours).

Take the dough and stretch it by hand. Top with the mozzarella, provola, onion, and add the pistachio cream on top with a teaspoon, then add the fried eggplant. Place in a preheated oven at 200°C for about 15 minutes. Remove the pizza from the oven and add the burrata, mortadella, and crushed pistachios!