Name: Mozzarella, pistachio and mortadella pizza
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 x batch pizza dough (see our recipe, link above); 1 cup (75g) coarsely grated pecorino pepato; 1 cup (240g) firm ricotta; 1 clove garlic, crushed; 1 tsp finely grated lemon rind; 2 tbsp extra virgin olive oil; 8 thin slices mortadella; 1 small radicchio, leaves separated; 2 tbsp chopped pistachios; 2 tbsp honey, to serve

Mozzarella, pistachio and mortadella pizza

This pizza recipe takes comfort food to the next level.

Serves 4

Makes 2 pizzas

Cook

20M

Skip to Recipe

The weekend calls for savoury dinner ideas and it’s hard not to love the cheesy goodness of pizza, especially this delicious mozzarella, pistachio and mortadella pizza. For this pizza recipe, you’ll need our slow-proof dough along with some classic Italian ingredients like pecorino, ricotta, and mortadella which are elevated with a drizzle of honey and a crunch of pistachios. Finish with radicchio for a touch of flavour complexity.

Ingredients

1 x batch pizza dough (see our recipe, link above)

1 cup (75g) coarsely grated pecorino pepato

1 cup (240g) firm ricotta

1 clove garlic, crushed

1 tsp finely grated lemon rind

2 tbsp extra virgin olive oil

8 thin slices mortadella

1 small radicchio, leaves separated

2 tbsp chopped pistachios

2 tbsp honey, to serve

Method

Preheat oven to 240°C (220°C fan-forced). Place 2 large baking trays in the oven to preheat for 10 minutes.

Prepare the pizza dough according to recipe. Mix the pecorino, ricotta, garlic and lemon rind together and season with salt and pepper. Spread over each pizza base. Drizzle with oil.

Slide each pizza onto the preheated trays and place in the oven. Bake for 15–20 minutes, or until cheese is golden and crust is puffed.

Top with mortadella and radicchio. Sprinkle with pistachios and drizzle with honey, to serve.

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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