Pistachio Creme Mortadella Pizza
Pistachio Creme Mortadella Pizza is a subtle flavor profile pizza. All the flavors of this pizza come together and finish nicely with some crunch from the pistachio topping and crispy pizza crust. This pizza can be a quick weeknight meal if you purchase fresh pre-made pizza dough from your supermarket or pizzeria; or if you make the dough yourself in advance.
Pistachio Creme Mortadella Pizza Recipe:
Simple ingredients come together to create this subtle flavor profile pizza. Every now and then, when the craving hits for some Italian mortadella, this pizza is a great way to elevate a simple Italian cold-cut into something extra special.
When making this pizza, you can decide how much time you want to spend making it. If you want a quick and easy version of this pizza, then purchasing a fresh pre-made dough ball from the supermarket or your favorite pizzeria is the way to go on a busy weeknight. You can also make the dough yourself in advance and store it in the refrigerator until you’re ready to use it.
This pizza comes together in no time when the dough is already made.
If you’re making the dough yourself, don’t be afraid to get your hands in the dough and enjoy the process. Get the kids involved and make it a family cooking event, just like my Nonna used to do with me.
Pizza night’s at our house are dinner meals, but this pizza can also easily be enjoyed as an upscale appetizer for your guests. There is no wrong way to enjoy this pizza!
Let’s Talk Mortadella:
When you visit your supermarket deli counter, make sure you ask for mortadella that’s Made in Italy. Italian mortadella is the best.
Salted or Unsalted Pistachio’s?
UNSALTED! Unsalted pistachio’s are the best way to go with this recipe. You will need to control the overall salt factor in this recipe. Purchase shelled pistachio’s so you are not wasting time.
Tips for Toasting Pistachio’s:
Rule # 1 – DO NOT WALK AWAY FROM THE OVEN!!!! Pistachio’s toast up quick. If you are not checking on them and moving them around every 30 seconds, you will end up with burnt pistachio’s. Be vigilant!
Storing your Pistachio Creme Mortadella Pizza:
If by some miracle you have left-overs, simply wrap your pizza in aluminum foil and place it in the refrigerator.
Ingredients for Pistachio Creme Mortadella Pizza:
This is everything you will need to make this pizza. Flour, yeast, pistachio’s, heavy cream, ricotta, arugula, olive oil, salt, pepper.
Can I Omit the Pepper?
YES! If spice is not your cup of tea, the recipe will still work without the pepper.
What kind of Ricotta do you use?
Full fat ricotta! Whole milk ricotta all the way.
Can I Use Whipping Cream?
Yes! If your supermarket does not have heavy cream, and only has whipping cream available, that will work just fine.
Watch Pistachio Creme Mortadella Pizza Being Made:
How to Make Pistachio Creme Mortadella Pizza:
The most critical tool needed for this recipe is either a very powerful blender or a food processor.
- First, follow the recipe to make pizza dough if you are making it homemade.
- Bake the pizza dough until golden brown.
- For the Pistachio Creme; mix pistachio’s, heavy cream, arugula, ricotta, black pepper, and salt.
- Once your pizza dough is full cooked, start layering on the toppings.
- Spread a layer of pistachio creme, then top with a layer of mortadella, then top with arugula.
- Drizzle some olive oil, sprinkle some salt and pepper.
- Break up the burata and place on top of the arugula.
- Finish it off with a sprinkling of chopped pistachio’s and a drizzle of balsamic glaze.
Pistachio Creme Mortadella Pizza
Equipment
- Powerful Blender or
- Food Processor
- Pastry/Dough Board
Ingredients
Pizza Dough (Pre Made From Store)
- 1 fresh pizza dough ball (made at a store or from a pizzeria)
or Pizza Dough (Make Your Own)
- 1 teaspoon active dry yeast
- 1 cup warm water
- 3 cups all purpose flour
- extra flour as needed and for sprinkling
- 1 ½ teaspoons salt
- olive oil
Pistachio Creme
- 6 ounces raw shelled unsalted pistachio's (1/2 cup reserved)
- 1/2 cup heavy cream (plus extra)
- 1 handful of arugula
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup ricotta
Pizza Toppings
- 10 slices of Italian mortadella
- arugula
- olive oil
- salt
- pepper
- 2 balls of burrata
- chopped pistachio's
- balsamic glaze
Optional Ingredients
- Crisco
- Lard
Instructions
Pizza Dough (Make Your Own)
- In a small bowl, combine yeast and warm water together and stir until yeast powder is dissolved.
- On a pastry board, combine flour and salt, and mix together with a fork or by hand.
- Now make sure the flour is all together like a mountain, and make as wide a well in the center. Imagine a volcano. Flour on the outside and only a small amount of flour left in the middle.
- Start pouring your water yeast mix, a little at a time, into the center of your volcano. With your hand, bring in some flour from the inside edge of the volcano to mix with the water. Keep repeating that process until you have formed a rough dough ball.
- When you have a rough dough ball, kneed the dough with both hands until the dough is smooth.
- TIP: If the dough sticks to your hands, sprinkle some more flour on the dough board and kneed until it's no longer sticking to your hands.
- In a large bowl, put a small drizzle amount of olive in it.
- Take your dough ball and coat it on all sides in the olive oil bowl.
- Leave your dough ball in the bowl.
- Cover the bowl with plastic wrap and 5 dish clothes. Leave in a warm location to let rise.
- About an 1 and 1/2 hrs later, check the dough to see if it has doubled in size.
- If it has, punch down the dough and scoop it out onto a lightly floured pastry board.
- Roll the dough into balls about 3 to 4 inches round.
- Cover the top and sides of each ball in plastic wrap on the pastry board. And then cover with dish clothes again and allow to rise.
- When your dough rises again, about another 1 and 1/2 hours; it's ready to make pizza.
Pistachio Creme
- Place pistachio's on a parchment paper lined cookie sheet. Spread so they are flat.
- Toast in a pre-heated 350 degree oven, until slightly toasted.
- TIP: This is going to happen fast. DO NOT WALK AWAY FROM THE OVEN! Check them every 30 seconds and shake around. Should take about 2 min.
- Reserve about a 1/4 cup of the toasted pistachio's and put them to the side.
- With the remaining pistachio's pour into blender or food processor.
- To the blender or food processer; add heavy cream, salt, pepper, and arugula.
- Blend until it turns into a stiff mousse.
- TIP: If you are not getting a mousse constancy, add 1/4 cup more of heavy cream and blend again.
- Transfer it to a bowl and add ricotta. Mix until combined.
- Taste to see if it needs more salt and pepper. If it does, add more and mix together.
Chopped Pistachio's
- Place the reserved pistachio's in a freezer bag and close. Place the bag flat on a cutting board. Hit the pistachio's with a meat mallet until they break up into small pieces.
Pizza Dough
- On a parchment paper lined cookie sheet, stretch out your pizza dough ball.
- TIP: Parchment paper allows for a lower in calorie pizza. If you want more crispy'ness to your pizza, spread either Crisco or Lard until the bottom of the cookie sheet is coated in it.
- Add a drizzle of olive oil to the top of the pizza dough and spread the olive oil out with a pastry brush until the top of the dough is nice and coated.
- Sprinkle Salt and Pepper on to the dough.
- Using a fork, poke the pizza dough throughout.
- Place into a pre-heated 350 degree oven and let bake about 30 min or until golden brown. Also lift the pizza dough up with a spatula and check that the bottom is also golden brown. Bake longer if needed until the top and bottom of the pizza dough are fully cooked.
Topping the Pizza
- Take 3 heaping spoonfuls of the pistachio creme and spread it out onto the cooked pizza crust.
- Arrange about 8 to 10 slices of the Italian mortadella on top.
- Add 2 to 3 handfuls of arugula and spread on top.
- Drizzle a small amount of olive oil on top of the arugula.
- Sprinkle some salt and pepper on top of the arugula.
- Break up the burrata balls on top of the arugula.
- Top the burrata with a sprinkling of the chopped pistachio's.
- Drizzle the top of the pizza with balsamic glaze.
