Create an unforgettable Italian pizza with this ultimate recipe: Burrata, Mortadella, and Pistachio. This combination celebrates creamy, rich flavors with delicate textures. After baking, top with fresh, velvety burrata, thin slices of mortadella, and a sprinkle of crushed pistachios. The salty, nutty crunch complements the smooth burrata and savory mortadella for a pizza that’s both elegant and comforting. Irresistible!
INGREDIENTS
1 pack Pizza Mix by Molino Rossetto
280 ml. Water
pinch of sea salt
4 tbsp. Taggiasca EVOO by Roi
1 lb. Burrata
¼ lb. Mortadella
METHOD
The Pizza Mix contains a yeast sachet, and a separate one with flour. In a bowl dissolve the yeast in lukewarm water, then add the flour. Mix well and knead for about 10 minute until smooth and uniform. Shape into a ball, cover with a damp clean tea towel or cling film plastic wrap and let sit for about 1.5 hours, or until the dough has roughly doubled. Preheat oven to 430° F. Spread the dough lightly over a sheet of kitchen paper using flour to handle, and your fingers to press and stretch. Then place into a baking tray, top with a nice drizzle of Evoo and some salt. Bake for about 30 minutes or until the crust looks crispy and light brown. Garnish with the sliced mortadella, torn burrata and crushed pistachio, then sprinkle with raw EVOO.
Buon appetito!