Pizza Pistacchio e Mortadella (Pistachio and Mortadella Pizza)

Name: Pizza Pistacchio e Mortadella (Pistachio and Mortadella Pizza)
Total time: PT0D0H0M
Yield: makes Four 10" Pizzas
Ingredients: 1 1 ⁄ 2 cups shelled pistachios; 1 ⁄ 2 tbsp. grated Parmesan; 1 ⁄ 2 cup olive oil, plus more to taste; 3 tbsp. fresh lemon juice; Kosher salt, to taste; 1 recipe Naples-style pizza dough; Fine semolina, for dusting; 4 oz. thinly sliced mortadella, cut into quarters; 1 lb. fresh mozzarella, thinly sliced; 1 oz. grated pecorino romano; 16 fresh basil leaves

Serves
makes Four 10" Pizzas

TODD COLEMAN

A buttery pistachio puree bolsters this mortadella and mozzarella pizza. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.

Ingredients

1 ¹⁄₂ cups shelled pistachios
¹⁄₂ tbsp. grated Parmesan
¹⁄₂ cup olive oil, plus more to taste
3 tbsp. fresh lemon juice
Kosher salt, to taste
1 recipe Naples-style pizza dough
Fine semolina, for dusting
4 oz. thinly sliced mortadella, cut into quarters
1 lb. fresh mozzarella, thinly sliced
1 oz. grated pecorino romano
16 fresh basil leaves

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Instructions

Step 1

Place a pizza stone under the broiler; heat for 30 minutes. Purée pistachios, Parmesan, oil, lemon juice, salt, and ¼ cup water in a food processor until smooth. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10" circle about ¼" thick, leaving a 1" crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ⅛" thick; transfer to a semolina-dusted pizza peel. Spread ½ cup pistachio purée over dough and distribute a quarter each of the mortadella, cheeses, and basil over the top; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.

Place a pizza stone under the broiler; heat for 30 minutes. Purée pistachios, Parmesan, oil, lemon juice, salt, and ¼ cup water in a food processor until smooth. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10" circle about ¼" thick, leaving a 1" crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ⅛" thick; transfer to a semolina-dusted pizza peel. Spread ½ cup pistachio purée over dough and distribute a quarter each of the mortadella, cheeses, and basil over the top; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.