La Mortadella Pesto Recipe

Name: Pizza Beppe Westewagenstraat - Rotterdam Centrums LA MORTADELLA PESTO Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade, 12–14" round); 1 tbs extra-virgin olive oil; 2 cups fresh basil leaves, packed; 3 oz pistachios, shelled and unsalted (reserve 2 tbs chopped for finishing); 1 oz grated Parmesan or Pecorino Romano; 1 clove garlic cloves; 4 tbs extra-virgin olive oil; 1 tsp lemon juice; 1 tsp salt; 0.25 tsp black pepper; 6 oz fior di latte (fresh mozzarella), torn or thinly sliced; 4 oz smoked provola, thinly sliced; 6 oz mortadella with pistachios, thinly sliced; 6 leaves fresh basil leaves (for garnish); 2 tbs chopped roasted unsalted pistachios (reserve from pesto pistachios); 0.5 tsp flaky sea salt; 0.25 tsp cracked black pepper

Inspired by Pizza Beppe Westewagenstraat - Rotterdam Centrum

Time40m

Serves4

Fior di latte, smoked provola, mortadella with pistachios, fresh pesto, basil, chopped pistachios, NO tomato sauce

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Ingredients

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Dough/Base

1 unit pizza dough (store-bought or homemade, 12–14" round)

1 tbs extra-virgin olive oil

Pesto

2 cups fresh basil leaves, packed

3 oz pistachios, shelled and unsalted (reserve 2 tbs chopped for finishing)

1 oz grated Parmesan or Pecorino Romano

1 clove Garlic cloves

4 tbs extra-virgin olive oil

1 tsp ReaLemon lemon juice

1 tsp Celtic sea salt

1/4 tsp black pepper

Cheeses & Toppings

6 oz fior di latte (fresh mozzarella), torn or thinly sliced

4 oz smoked provola, thinly sliced

6 oz mortadella with pistachios, thinly sliced

6 leaves fresh basil leaves (for garnish)

2 tbs chopped roasted unsalted pistachios (reserve from pesto pistachios)

1/2 tsp flaky sea salt

1/4 tsp Cracked black pepper

Method

Dough/Base

Preheat and prepare dough

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. On a lightly floured surface, stretch or roll the pizza dough into a 12–14" round, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel. Brush the dough surface lightly with 1 tablespoon olive oil to help prevent sogginess and support browning.

Pesto

Make the pistachio-basil pesto

In a food processor combine the basil leaves, pistachios (reserve 2 tablespoons of pistachios chopped for finishing), grated cheese, and the garlic clove. Pulse until coarsely chopped. With the motor running, drizzle in 4 tablespoons olive oil until the mixture becomes a smooth but slightly textured paste. Add lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper; pulse once or twice to combine. Taste and adjust seasoning. Pesto should be vibrant and spreadable — if too thick, add up to 1 tablespoon more oil.

Reserve

Spoon about 3–4 tablespoons of pesto to use as the primary sauce for the pizza (adjust to taste). Reserve any extra pesto for serving.

Assemble & Bake

Top the pizza

Spread the 3–4 tablespoons of pistachio-basil pesto evenly over the stretched dough, leaving the crust exposed. Distribute torn fior di latte pieces evenly over the pesto. Layer the smoked provola slices over the fior di latte, spacing so cheese melts evenly. Do not add mortadella before baking (it will wilt if baked).

Bake

Slide the pizza (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and the cheeses are bubbling and slightly browned in spots. Rotate after 4–5 minutes for even coloring if necessary.

Finish & Serve

Add mortadella and final garnish

Remove the pizza from the oven and transfer to a cutting board. Immediately arrange the thin slices of mortadella with pistachios over the hot cheese so they soften but do not overcook. Scatter the reserved chopped pistachios and fresh basil leaves across the pizza. Drizzle a teaspoon of extra-virgin olive oil over the top, and finish with flaky sea salt (about 1/2 teaspoon) and cracked black pepper to taste.

Slice and serve

Let the pizza rest 1–2 minutes, then slice into 6–8 pieces. Serve warm with extra pesto on the side if desired.