Mortadella & Pistachio Pinsa Recipe
Whipped lemon ricotta cream, pistachio gremolata, mozzarella cheese, fresh arugula & basil.
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Ingredients
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For the Whipped Lemon Ricotta Cream
For the Pistachio Gremolata
For the Pinsa
Method
For the Whipped Lemon Ricotta Cream
- 1
Prepare the Ricotta Cream
In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, honey, and a pinch of salt. Using a hand mixer or whisk, whip the mixture until smooth and creamy. Set aside.
For the Pistachio Gremolata
- 2
Make the Gremolata
In a food processor, combine shelled pistachios, garlic clove, lemon zest, and chopped parsley. Pulse until coarsely chopped. While the processor is running, slowly drizzle in olive oil until the mixture becomes a paste. Set aside.
For the Pinsa
- 3
Prepare the Pinsa
Preheat the oven to 475°F (245°C). Roll out the pinsa dough on a floured surface to your desired thickness. Transfer the dough to a baking sheet lined with parchment paper.
- 4
Add Toppings
Evenly spread the whipped lemon ricotta cream over the prepared pinsa dough. Sprinkle shredded mozzarella cheese on top, and then layer with slices of mortadella.
- 5
Bake
Bake in the preheated oven for about 12-15 minutes, or until the cheese is bubbly and golden brown.
- 6