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.
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.
Video
Notes
Mortadella:
The best tasting mortadella is the one made in Italy and shipped to the states. When you are at the deli counter, make sure you are getting Made in Italy mortadella.
**Ovens: Gas vs Electric Ovens. **
Gas ovens can bake hotter, if yours does reduce the baking temperature to 325 degrees to avoid getting a burnt outside edge on your loaf.
Electric ovens can bake cooler. There is a 20 to 25 degree difference in how an electric oven bakes compared to a gas oven. If you find that your electric oven generally takes longer to bake things, increase the temperature to 375 degrees to get the same result as baking at 350 degrees.