Emilian pizza mortadella / pesto / pistachios: the recipe

Certainly by choosing a product with the DOP designation prominently displayed on the package, there is no risk of making a mistake in choosing the pistachio to use. Finally the mortadella, the queen among the toppings of this pizza. Certainly mortadella Bologna is what it takes, to be rigorously sliced ​​in a subtle way, to enhance the spicy tones of this delicious Emilian salami.

The recipe for the Emilian pizza with mortadella, pesto and pistachios

The following recipe includes the ingredients necessary for both the preparation of the dough and of course the toppings. With these doses it is possible to prepare pizzas for about 5 - 6 people. To speed up the process it is possible to prepare the Genoese pesto first, but the mortadella must be fresh and cut very thinly.

For the dough:

• 500 g flour
• 250 water
• 25 g yeast
• 5 g salt

For the dressing

• 150 g of Bolognese mortadella
• 100 g of Genoese pesto
• 100 g of salted and chopped dried pistachios
• 200 g of mozzarella

Preparation:

Add the water where the yeast and salt were previously dissolved to the flour. Leave the dough to rise for at least 3 hours at room temperature or in the refrigerator for at least 12 hours. Once risen it is possible to divide the dough into loaves and roll it out according to the type of cooking. Once you have obtained the desired shape, spread a thin layer of pesto on each pizza and bake for 15 minutes at 230 °, naturally in a preheated oven.

When the base is dry, golden and well cooked, you can add the mortadella, diced mozzarella and a generous handful of chopped pistachios. The pizza does not have to be baked again, but, at this point, it can be served at the table.

The tricks for obtaining a delicious mortadella, pesto and pistachio pizza

The first secret to obtaining an impeccable Emilian pizza is cooking the pizza. In fact, never as in this case must the base be dry and crunchy. The wood-fired oven is therefore ideal, but for those who like to make pizza at home it is advisable to use a specific electric oven for pizza such as the Caliente, Diavola Pro or Diavola 16 models.

These models of specific electric pizza ovens have a power and structure suitable for the complete and homogeneous cooking of the pizza. Equipped with the famous refractory stone for pizza, Casapulla biscuit, this type of pizza oven makes the base of the same fragrant and crunchy, without burning. With this type of home oven for pizza the result is professional and therefore all you need to do is proceed as any gourmet pizza chef would do. Once the base is ready, simply spread a veil of pesto and cook. When this is completed you can add mozzarella, mortadella and only at the end a generous handful of previously chopped pistachios.

By following these precautions even at home you can enjoy a traditional Emilian pizza with mortadella, pesto and pistachios, cooked on stone like the real ovens of gourmet pizzerias.