Pizza with Pistachio Pesto, Burrata and Mortadella                                  

 

Dough Recipe – Makes 4 – 9 inch Pizzas

3 1/2 Cups Flour

1 ½ Room Temperature Water

½ oz. Yeast

1 ½ tsp. Salt

1 Tbsp. Extra Virgin Olive Oil – Plus extra for drizzle

Pistachio Pesto

4 garlic cloves

Handful of parsley

½ cup of pistachios-shelled

8 dried apricots-cut into bite sized pieces

Zest of 1 lemon

EVOO

For the Pizza

16 oz. Fresh Mozzarella – sliced

16oz. Burrata Balls  (4 small balls)

½ Pound Mortadella (sliced thin)

½ tsp. Red Pepper Flakes

Handful of Chopped Pistachios

 

First make the dough. Add the yeast to the water and stir vigorously until dissolved. Put the flour in a pile on your counter and make a well in the middle.  Add the water/yeast mix, salt and olive oil to the well.  With a fork, gradually add flour from the walls of the well. When the mixture has a sticky consistency, begin to knead the dough for about 5 minutes.  Once the dough is formed cut into 4 pieces  Form balls with each of your pieces of dough.  Drizzle the doughs with olive oil, cover with damp paper towels and let it rest for 2 hours.  

Now make the pesto. Please note this can be done in advance.  This pesto will last for weeks refrigerated in an airtight container.

In a food processor, combine the zest of one lemon, 4 cloves of garlic, chopped parsley, pistachios, apricots, a fair amount of olive oil (enough to bind the mixture into a paste), salt and pepper.  Pulse until the mixture becomes similar to a pesto sauce but a little more coarse in texture.

Heat your oven to 500 degrees.

Sprinkle some flour on a surface.  Take one ball of dough and roll it out circularly by hand to form a pizza.  You can put on a small pizza pan (make sure to coat the pan with olive oil). Put about ⅓ cup of pesto on the dough and spread out.  Place about 4 pieces of mozzarella on the pizza.  Put in the oven and cook for about  5 minutes (the dough will start to get golden).  Remove from the oven.  Take one burrata ball and pull it apart.  Spread on top of the pizza, pulling it apart as you spread.  Then add 3 or 4 pieces of mortadella to the top as well.  Put back in the oven and cook until the dough is crispy.  Remove from the oven and sprinkle with hot pepper Flakes and crushed pistachio.  Serve immediately.

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