Homemade Pizza with Mortadella & Pistachio Pesto

Name: Homemade Pizza with Mortadella & Pistachio Pesto
Prep time: 18 min
Cook time: 2 min
Total time: 12 h 20 min
Yield: 3 Portions
Ingredients: 500.00000000001g Flour; 300g Water; 15g Salt; 5.0000000000001g Fresh Yeast; 99.999999999999g Of Pistachio Nuts; 0.50000000000001 Garlic; 0.99999999999999 handful Basil Leaves; 9.9999999999999g Parmesan, grated; 60ml Olive Oil; 12 slices Mortadella; 3 Burrata

12h 20m
- Preparation 18 min
- Resting 12h
- Cooking 2 min

Recipe for WMF Pizzaiolo

Ingredients

3 People

For the dough:
500.00000000001 g Flour
300 g Water
15 g Salt
5.0000000000001 g Fresh Yeast
Semolina Flour
For the pistachio pesto:
99.999999999999 g Of Pistachio Nuts
0.50000000000001 Garlic
0.99999999999999 handful Basil Leaves
9.9999999999999 g Parmesan, grated
60 ml Olive Oil
Salt
Freshly ground Black Pepper
For the Toppings:
Mozzarella
12 slices Mortadella
Crushed Pistachios
3 Burrata
Basil
Extra Virgine Olive Oil

Preparation

Step 1

Combine flour, water, yeast & salt in a big bowl and mix until a rough mass forms. Transfer onto a clean surface and knead for around 10 minutes until a strong dough forms. Cover, rest for 15 minutes, then knead again for 1-2 minutes and form a big dough ball. Put the dough ball in an oiled container, cover and let rest at room temperature for 2 hours, then refrigerate overnight.

g Flour

g Water

g Salt

g Fresh Yeast

Step 2

Next day, take the dough out from the fridge and form nice silky dough balls. Place them on a flat surface with 2cm space between them, lightly oil and cover with plastic wrap. Let the dough balls rest at room temperature for 4-6 hours or until doubled in size.

Step 3

For the pesto, place all ingredients in a food processor and blend to a fine consistency with texture. Preheat the WMF Pizzaiolo Pro to 400-430°C.

g Of Pistachio Nuts

Garlic

handful Basil Leaves

g Parmesan, grated

ml Olive Oil

Salt

Freshly ground Black Pepper

Step 4

Gently place a dough ball onto semolina flour and stretch into a 30cm pizza. Top with mozzarella cheese only (Pizza Bianca Style).

Semolina Flour

Mozzarella

Step 5

Bake in the WMF Pizzaiolo Pro for 90-120 seconds, then top with mortadella formed into roses, crushed pistachios, pistachio pesto, a burrata in the center, and extra virgin olive oil.

slices Mortadella

Crushed Pistachios

Burrata

Basil

Extra Virgine Olive Oil