Mortadella, Burrata, and Pistachio Pizza Recipe

This mortadella, burrata, and pistachio pizza is a luxurious white pizza with Sicilian inspiration, built on a crisp Roman-style crust.

Prep Time:20

Cook Time:8

Servings 2

Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 475°F (245°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

Cut out a sheet of parchment paper that is the same size as your pizza stone. (See note.) Place the ball of pizza dough over the parchment paper. Using your hands, spread out the dough in a very thin, large rectangle with rounded corners, sprinkling the dough with a bit of flour if it sticks. The thinner you spread out the dough, the crunchier the crust will be.
Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Generously brush the pizza dough with extra-virgin olive oil. Sprinkle with the grated Parmigiano-Reggiano. Spoon the pistachio pesto over the dough.
Using a large cutting board or the back of a large baking sheet, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp, about 8 minutes.
SERVING: Pull the pizza out of the oven. With your hands, gently spread the mortadella over the pizza. Drain the burrata and place in a small bowl. With a spoon, break open the burrata, then spoon it over the pizza. Sprinkle the brushed pistachios over, then finish with a drizzle of top-quality extra-virgin olive oil and some fresh basil leaves. Serve immediately.

Notes:

If you don’t have pistachio pesto, you can make a quick version in minutes by blending 2 tablespoons (30 ml) finely chopped or crushed pistachios into 1/4 cup (60 ml) regular pesto.
I recommend using salted pistachios because they season the finished pizza well, so there’s usually no need to add extra salt at the end. If you’re using unsalted pistachios, they’re often raw, so roasting them first deepens their flavor and crisps them up a bit. Spread them on a baking sheet and roast at 325°F for 5 to 8 minutes, keeping a very close eye on them—pistachios are delicate and can go from pale to burned surprisingly fast.
If you’re baking the pizza on parchment paper, check that your brand is rated for high heat and safe for the oven temperature used here. Trim the paper neatly so it doesn’t overhang or touch the oven walls or heating elements.

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