Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (260 g) bread or all-purpose flour
- 3/4 cup (180 ml) warm water, 1 1/4 tsp instant yeast, 1 tsp sugar, 1 tsp fine salt, 1 tbsp olive oil
- 1/2 cup (70 g) shelled unsalted pistachios, plus 2 tbsp extra for topping
- 1 small garlic clove
- 1/2 cup (lightly packed, 15 g) fresh basil leaves, plus extra for garnish
- 2 tbsp grated Parmesan, salt, black pepper
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 g) mascarpone cheese
- 6 oz (170 g) mozzarella (low-moisture or well-drained fresh), sliced or shredded
- 4 oz (115 g) thinly sliced mortadella
Do This
- 1. Make dough: Mix warm water, yeast, sugar; rest 5 minutes. Add flour, salt, oil; knead 8–10 minutes until smooth. Let rise 60 minutes, covered.
- 2. Make pistachio pesto: Blend pistachios, garlic, basil, Parmesan, salt, pepper. Stream in olive oil, then mascarpone, until creamy and spreadable.
- 3. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- 4. Shape dough into a 12-inch round on floured parchment, leaving a thicker rim.
- 5. Spread 4–5 tbsp pistachio pesto over dough (thin layer), top with mozzarella.
- 6. Bake 8–12 minutes until crust is puffed and golden with browned spots and cheese is bubbling.
- 7. Immediately top with mortadella ribbons, chopped pistachios, extra basil, black pepper, and a light drizzle of olive oil. Slice and serve.
Why You’ll Love This Recipe
- It turns a handful of Italian deli staples into a show-stopping, restaurant-style pizza.
- The creamy pistachio pesto is vibrant, nutty, and a fun twist on classic basil pesto.
- Silky mortadella ribbons added after baking stay tender and luxurious, not dried out.
- Perfect for date night or dinner with friends, yet simple enough for a weeknight if you use pre-made dough.
Grocery List
- Produce: Fresh basil, garlic clove, optional lemon (for zest).
- Dairy: Mozzarella, mascarpone, Parmesan or Grana Padano, mortadella.
- Pantry: Bread or all-purpose flour, shelled unsalted pistachios, extra-virgin olive oil, instant yeast, sugar, fine sea salt, black pepper.
Full Ingredients
Pizza Dough (12-inch round)
- 2 cups (260 g) bread flour or all-purpose flour, plus extra for dusting
- 3/4 cup (180 ml) warm water, about 105–110°F (40–43°C)
- 1 1/4 tsp (4 g) instant yeast or rapid-rise yeast
- 1 tsp (4 g) sugar
- 1 tsp (6 g) fine sea salt
- 1 tbsp (15 ml) olive oil, plus a little extra for greasing the bowl
Creamy Pistachio Pesto
- 1/2 cup (70 g) shelled unsalted pistachios
- 1 small garlic clove, roughly chopped
- 1/2 cup (loosely packed, about 15 g) fresh basil leaves
- 2 tbsp (10 g) finely grated Parmesan or Grana Padano
- 1/4 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/3 cup (80 ml) extra-virgin olive oil
- 3 tbsp (45 g) mascarpone cheese, at room temperature
- 2–3 tbsp cold water, as needed to thin to a spreadable consistency
For Assembling the Pizza
- Prepared pizza dough (from above, or 10–12 oz / 280–340 g store-bought dough)
- 4–5 tbsp creamy pistachio pesto (from above; you will have extra)
- 6 oz (170 g) mozzarella:
- Low-moisture mozzarella, shredded, or
- Fresh mozzarella, cut into thin slices and well-drained
- 4 oz (115 g) mortadella, very thinly sliced
- 2 tbsp (about 15 g) pistachios, coarsely chopped, for topping
- 8–10 fresh basil leaves, torn or left whole, for garnish
- Freshly ground black pepper, to finish
- Optional: 2 tbsp (10 g) finely grated Parmesan, for sprinkling
- Optional: 1–2 tsp extra-virgin olive oil, for drizzling
- Optional: fine lemon zest from 1/4 lemon, for a bright finish
Step-by-Step Instructions
Step 1: Make the pizza dough
In a medium mixing bowl, combine the warm water, instant yeast, and sugar. Stir briefly and let sit for 5 minutes until the mixture looks slightly foamy on top. This lets you know the yeast is active.
Add the flour and salt to the bowl. Stir with a wooden spoon or spatula until a shaggy dough forms and most of the flour is moistened. Add the olive oil and continue mixing until it is mostly incorporated.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, adding only a dusting of flour as needed to prevent sticking. The dough should become smooth, elastic, and slightly tacky but not wet. Form it into a ball.
Lightly oil a clean bowl. Place the dough ball inside, turning once to coat with oil. Cover the bowl tightly with plastic wrap or a clean damp towel and let rise at warm room temperature for about 60 minutes, or until doubled in size.
Step 2: Prepare the creamy pistachio pesto
While the dough rises, make the pistachio pesto. Add the pistachios, chopped garlic, basil leaves, grated Parmesan, salt, and pepper to a food processor or blender. Pulse several times until the nuts are finely chopped and everything looks crumbly and evenly combined.
With the machine running, slowly stream in the olive oil. Stop and scrape down the sides as needed. You are aiming for a thick but smooth paste. Add the mascarpone and blend again until the mixture looks pale green, creamy, and luxurious.
If the pesto seems too thick to spread easily, add cold water 1 tablespoon at a time and pulse until it becomes a soft, spreadable sauce. Taste and adjust seasoning with a pinch more salt or pepper if needed. Transfer to a small bowl, cover, and refrigerate until you are ready to assemble the pizza.
Step 3: Preheat the oven and prep toppings
Place a pizza stone or heavy baking steel on the middle rack of your oven. If you do not have one, place a large, sturdy baking sheet upside down on the rack to act as a makeshift pizza stone. Preheat the oven to 500°F (260°C) for at least 30 minutes to ensure the stone or pan is thoroughly heated.
Prepare the toppings: If using fresh mozzarella, pat the slices dry with paper towels to remove excess moisture. If using low-moisture mozzarella, shred it. Keep the mortadella slices chilled so they are easier to separate and drape later. Coarsely chop the extra pistachios and set them aside. Rinse and dry the basil leaves.
Step 4: Shape the pizza dough
Once the dough has doubled in size, gently punch it down to release excess gas. Turn it out onto a lightly floured surface and shape it into a smooth ball again. Let it rest for 5–10 minutes; this relaxes the gluten and makes stretching easier.
Place a sheet of parchment paper on your work surface and lightly dust it with flour. Place the dough ball on the parchment. Using your fingertips, gently press from the center outward, leaving a slightly thicker border around the edges for the crust. Then, using your hands, stretch the dough into a 12-inch (30 cm) round. Avoid using a rolling pin; it can press out too much air and result in a denser crust.
If the dough springs back a lot, let it rest for 5 minutes and then continue stretching. Slide the parchment with the shaped dough onto a pizza peel or the back of a baking sheet to make transferring to the oven easier.
Step 5: Add the pistachio pesto and mozzarella
Spoon about 4–5 tablespoons of the creamy pistachio pesto onto the center of the dough. Using the back of a spoon, spread it evenly over the surface, stopping about 1/2 inch (1 cm) from the edge to leave a clean border for the crust. You want a thin, even layer—too much can make the pizza soggy.
Distribute the mozzarella evenly over the pesto. If using slices, overlap them slightly but avoid stacking too thickly in one spot so they melt evenly. If you like, sprinkle a tablespoon or two of grated Parmesan over the top for extra savory flavor. At this stage, do not add the mortadella; it will go on after baking to keep its silky texture.
Step 6: Bake the pizza
Carefully slide the pizza (still on the parchment) onto the preheated stone, steel, or inverted baking sheet in the oven. Bake for 8–12 minutes, depending on your oven, until the crust is puffed and deep golden with some darker spots, and the cheese is fully melted, bubbling, and just starting to brown in places.
Rotate the pizza halfway through baking if your oven has hot spots. Keep an eye on the bottom of the crust; it should be crisp and lightly charred in places but not burned. When it looks ready, use a peel or the back of a baking sheet to carefully remove the pizza from the oven.
Step 7: Finish with mortadella, pistachios, and basil
Working quickly while the pizza is still hot, gently fold each mortadella slice into loose ribbons or rosettes and arrange them over the surface of the pizza. The residual heat will warm the mortadella just enough to release its aroma while keeping it soft and silky.
Sprinkle the chopped pistachios evenly over the top for crunch. Add fresh basil leaves (torn or whole), a few grinds of black pepper, and a light drizzle of extra-virgin olive oil. For a bright, aromatic touch, you can add a whisper of fine lemon zest over the mortadella.
Let the pizza rest for 2–3 minutes so the cheese sets slightly, then slice into 6–8 wedges and serve immediately.
Pro Tips
- Do not overload with pesto: Pistachio pesto is rich. A thin, even layer gives great flavor without making the crust greasy or soggy.
- Add mortadella after baking: This keeps the mortadella tender and silky instead of dried out. The gentle heat from the pizza is all it needs.
- Dry your mozzarella: If using fresh mozzarella, pat it very dry and slice thinly to prevent excess moisture from pooling on the pizza.
- Use high heat: A fully preheated stone or inverted baking sheet at 500°F (260°C) mimics a pizzeria oven and gives you a puffed, nicely blistered crust.
- Make extra pesto: The recipe yields more pesto than you need for one pizza on purpose—it is fantastic on pasta, sandwiches, or as a dip for leftover crusts.
Variations
- Burrata & mortadella pizza: After baking the pesto-only pizza base with a light sprinkle of mozzarella, add torn burrata and mortadella ribbons off the heat. Finish with pistachios and basil for an ultra-creamy version.
- Pistachio pesto pasta with mortadella: Toss hot cooked short pasta (like rigatoni) with a few spoonfuls of the creamy pistachio pesto and a splash of pasta water. Top with torn mortadella, extra pistachios, and Parmesan.
- Quick flatbread: Use store-bought naan or flatbreads instead of pizza dough. Spread with pesto, top with mozzarella, bake 6–8 minutes at 450°F (230°C), then finish with mortadella and pistachios.
Storage & Make-Ahead
Dough: The dough can be made up to 24 hours ahead. After the first short rise (about 30–40 minutes), punch it down, cover tightly, and refrigerate. Bring to room temperature for 45–60 minutes before shaping.
Pistachio pesto: Store leftover pesto in a small jar, pressed with plastic wrap directly onto the surface or topped with a thin layer of olive oil to prevent browning. Refrigerate for up to 4–5 days. It can also be frozen in small portions (such as in an ice cube tray) for up to 1 month.
Baked pizza: This pizza is at its best right after baking, but leftovers can be cooled completely, then refrigerated in an airtight container for up to 3 days. Reheat on a hot skillet or in a 400°F (200°C) oven for 5–8 minutes until warmed through and crisp on the bottom. Mortadella may firm up slightly on reheating but will still be delicious.
Nutrition (per serving)
Approximate values for 1 of 4 servings (from one 12-inch pizza): about 800 kcal, 34 g protein, 55 g fat, 55 g carbohydrates, 3–4 g fiber, 8–10 g saturated fat, and 1,100–1,300 mg sodium (will vary based on the exact brands of mortadella, cheeses, and dough thickness). This is a rich, indulgent recipe—pair with a crisp salad for a more balanced meal.
