Pizza with Mortadella and Pistachio
Crisp pizza base with mortadella, pistachio and arugula gives an elegant pizza with Italian character. This recipe for pizza with mortadella and pistachio is ba…
Ingredienser
Instructions
Add tipo 0 flour, salt, dry yeast, olive oil and water to a stand mixer.
Knead the dough for at least 10 minutes, until smooth.
Cover the bowl and let the dough rise for about 1 hour, until doubled in size.
Divide the dough into 3 to 4 pieces and shape thin pizza bases.
Stir together crème fraîche and lime juice, and season with salt and pepper.
Spread the sauce on the pizza base and sprinkle with grated cheese.
Bake at 250 degrees for 8 to 10 minutes in a regular oven, or 2 to 3 minutes in a pizza oven.
Top the freshly baked pizza with mortadella, chopped pistachios and arugula.
Nutrition per serving
Energi ca. 997 kcal
Protein 33.7 g
Fett 91.0 g
Karbohydrater 12.4 g
Fiber 3.1 g
Sukker 5.3 g
Salt 4.5 g
Tips & tricks
Add the mortadella while the pizza is still warm, but after baking. The residual heat softens the slices without making them dry or greasy.
Did you know?
Mortadella should be added to pizza after baking because the mild, aromatic sausage keeps better texture and flavor when it is not exposed to high heat. Pistachios add nutty crunch, while arugula brings freshness that balances the creamy sauce and cheese.
