Mortadella, Ricotta & Pistachio Pizza
There’s something quietly elegant about this combo. Mortadella, ricotta, and pistachio come together to elevate a simple pizza base into something special.
Inspired by the classic Italian pairing of mortadella and pistachio, we added fresh ricotta for creaminess and balanced the richness with the gentle pull of mozzarella baked directly onto the dough. A final post-bake shower of crushed pistachios adds crunch, colour, and a slightly sweet nuttiness.
Mortadella is soft, silky, and full of flavour. Ricotta brings its mellow, creamy lift. Pistachios lend a golden finish. It’s a pizza that feels fancy without trying too hard. Ideal for a relaxed lunch or dinner with a glass of something chilled.
Mortadella, Ricotta, & Pistachio Pizza
Low moisture mozzarella gives structure and stretch, while fresh mozzarella and a drizzle of EVOO soften the flavour base. After baking, we layer on silky mortadella and generous dollops of creamy ricotta. A final crumble of pistachios brings texture and a pop of colour to finish.To make this pistachio and mortadella pizza at home, you’ll need a few high-quality ingredients and a hot oven. Bon appétit! And don't forget to check out some of our other pizza recipes for inspiration for your next pie day!
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- Fresh mozzarella cheese
- Low moisture mozzarella cheese
- Mortadella
- Ricotta cheese
- Pistachios
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. For this particular bake, we used our cold fermentation dough recipe, opting for a 48 hour fermentation period.You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Cheeses:Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Set both aside for assembly.
- Prepare Ricotta: Have your ricotta ready to go. If you like, you can give it a quick whip for a smoother texture, but it’s still very delicious straight from the tub.
- Prepare Mortadella: Fold mortadella slices into gentle rosettes or loose ribbons. Set aside for post-bake assembly.
- Prepare Pistachios: Roughly chop pistachios into coarse pieces. You want some crunch, so avoid grinding too fine. Set aside for post-bake assembly.
- Preheat Oven:Outdoor Pizza Oven: If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.Home Oven: Place pizza steel or stone inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe.Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Drizzle a thin layer of extra virgin olive oil over the dough. Distribute mozzarella cheeses evenly across the dough, ensuring the pieces are around 2 cm in diameter and spaced at least 1.5 cm apart.
- Bake Your Pizza:Outdoor Pizza Oven: Launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to prevent burning.Home Oven: Launch pizza onto a pizza steel or stone, the bake time should be around 7-10 minutes.
- Post-Bake Toppings:Once out of the oven, layer on the folded mortadella slices evenly across the pizza.Add generous dollops of ricotta in between the mortadella.Finish with a sprinkle of chopped pistachios and a final drizzle of extra virgin olive oil.
- Serving:Slice and serve immediately.This pizza is best enjoyed warm to showcase the contrast between the creamy ricotta, the soft mortadella, and the crunchy pistachio topping.Perfect with a glass of prosecco or chilled white wine!
Tried this recipe?Let us know how it was!
