Mortadela Y Pistacho / Mortadella & Pistachio Pizza Recipe

Bring dough to temperature

Remove the cold-fermented dough from the refrigerator 60–90 minutes before baking so it comes to room temperature and relaxes. This makes stretching easier.

Preheat your oven and baking surface: set the oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes with a pizza stone or steel on the middle rack. If using a baking sheet, preheat the sheet upside down.

Prepare work surface: lightly dust with the all-purpose flour and have semolina or cornmeal ready to help transfer the pizza to the peel or baking sheet.

Shape the dough: on the floured surface, press and stretch the dough into a 12-inch (30 cm) round, leaving a slightly thicker rim for the crust. Avoid overworking; aim for an even 1/4–1/3-inch thickness in the center.

Infuse the olive oil: smash the garlic clove with the side of a knife to release flavor and warm it gently with the extra virgin olive oil in a small pan over low heat for 1–2 minutes, until fragrant but not browned. Remove from heat and discard or reserve the garlic for another use. Stir in 1/4 tsp fine sea salt. Let cool slightly.

Brush the dough: using a pastry brush or the back of a spoon, brush a thin, even layer of the infused olive oil over the stretched pizza dough, leaving the rim uncoated for a crisp crust.

Distribute the mozzarella: evenly scatter the shredded mozzarella over the oiled dough, leaving the outer 1-inch rim clear. Aim for full but not overloaded coverage so the cheese melts and the crust cooks through.

Bake the pizza: transfer the prepared pizza to the preheated stone or baking sheet. Bake at the high temperature for 7–10 minutes (time will vary by oven and stone/steel—watch for a golden-bubbly cheese and charred spots on the crust). Rotate halfway through baking for even color.

Prepare pistachio dust: while the pizza bakes, pulse the shelled pistachios in a small food processor or spice grinder until they form a coarse meal with some larger bits — you want texture, not a paste. Reserve about 1 tablespoon for finishing and measure the rest for sprinkling.

Remove and rest: when the pizza is done, use a peel or tongs to remove it to a cutting board. Let rest 1–2 minutes so the cheese sets slightly.

Add mortadella: evenly arrange the thin mortadella slices or torn strips over the hot pizza so they warm slightly but do not overcook. The residual heat will soften them and release aroma.

Add stracciatella: dollop the stracciatella into 3–5 generous spoonfuls across the pizza, allowing creamy strands to mingle with the melted mozzarella.

Finish with pistachio and seasoning: sprinkle the ground pistachio meal evenly over the pizza, reserving a few pinches of larger pistachio pieces for texture. Grate a little lemon zest over the top (if using), then finish with a light grind of black pepper and a pinch of coarse sea salt to taste. Drizzle any remaining olive oil sparingly over the top.

Slice and serve: cut the pizza into 6–8 slices. Serve immediately while the stracciatella is creamy and the mortadella is slightly warmed.