We can’t get enough of Italian flavours! If you have extra pistachio pesto, save it and use it later on pasta or as a spread in a sandwich. Seriously delicious.
Pistachio Mortadella Pizza
Prep time: 15 minutes
Cook time: 7 minutes
Total time: 22 minutes
Yield: 2 pizzas (around 11’ each)
For the Pistachio Pesto:
½ cup fresh basil
¼ cup grated parmesan
1 small clove garlic
¼ teaspoon lemon zest
½ cup shelled, roasted and salted pistachios
2 tbsp. extra virgin olive oil (or more if pesto is not smooth enough)
For the Pizza:
1 best thin crust pizza dough recipe **use only 2 of the dough balls for this recipe and freeze the other one!
150g mozzarella di bufala or fiore di latte, thinly sliced
2 tbsp shelled pistachios
¼ cup jarred rosé sauce
Fresh basil for garnish
Cornmeal for sprinkling
Turn your oven to 500F and place your pizza stone on the bottom rack. Once it’s done preheating, continue to let your pizza stone heat up for 15 minutes. Place all ingredients “for the pistachio pesto” in the food processor and blend until smooth. Add extra olive oil as needed if your pesto is not the right consistency.
In a small bowl mix together ¼ cup of the pistachio pesto with the jarred rosé sauce. Roll out your pizza dough on top of a cornmeal sprinkled pizza peel (or a cutting board). Be generous with the cornmeal, moving the pizza around to ensure that it is not sticking.
Spoon half of the pistachio/rosé sauce onto the base of the pizza. Top with half of the mozzarella, mortadella, and shelled pistachios. Cook directly on the hot pizza stone for 7 minutes. Repeat the process with the second ball of dough for pizza number 2. Garnish your pizza with fresh basil before serving.