Mortadella, Pistachio & Burrata Pizza

Name: Mortadella, Pistachio & Burrata Pizza
Yield: Makes one 12-inch (30-cm) pizza; serves 2–4
Cuisine: Italian
Ingredients: ¼ cup (30 g) roasted and salted pistachios, roughly chopped; About 8 fresh basil leaves, roughly torn; One 9-oz (250-g) ball NY Style Pizza Dough; Semolina flour, for dusting; 6 thin slices mortadella; One 8-oz (225-g) ball burrata cheese; One 4-oz (115-g) ball fresh mozzarella cheese, sliced and chopped; Extra-virgin olive oil, for brushing

Preparation info

Makes one 12 inch pizza; serves
2–4

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

Most of the toppings on this unbelievably simple but delicious pizza are added after baking. A classic on many Italian menus, the mix of thinly sliced mortadella, crunchy-sweet pistachios, and extra-creamy burrata cheese makes this one pizza not to be missed.

Ingredients

Semolina flour, for dusting
One 9-oz (250-g) ball NY Style Pizza Dough

Europe
Italy
Mediterranean
Pizza

Method

Position an oven rack in the middle of the oven and place a pizza stone on the rack. Preheat the oven to 550°F/290°C (or as high as it will go). Once the oven has reached 550°F/290°C, let the stone continue to heat for 15–30 minutes longer, without opening the door.

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