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Mortadella, Pistachio Pesto & Creamy Stracciatella Pizza Bianca

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Few flavor combinations capture modern Roman pizzeria culture quite like delicate Italian mortadella against cool stracciatella di bufala and Sicilian pistachio pesto on an airy pizza bianca crust.

Chef’s Tool

Heavy Granite Mortar and Pestle Set

Crushing toasted Bronte pistachios, fresh basil, and sea salt in an unpolished granite mortar preserves essential oils.

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Mortadella & Pistachio Stracciatella Pizza

Prep Time: 20 mins | Bake Time: 6 mins | Yield: 2 Pizzas (12″)

Ingredients

  • 2 balls (260g each): Cold-fermented pizza dough (70% hydration)
  • 180g: Shaved Italian Mortadella with pistachios
  • 200g: Fresh Stracciatella di bufala
  • 4 tbsp: Sicilian pistachio pesto
  • 3 tbsp: Toasted unsalted pistachios, crushed
  • 2 tbsp: Extra virgin olive oil with crushed garlic
  • Garnish: Fresh lemon zest & cracked pepper

Instructions

  1. Preheat pizza oven to 450°C (840°F) or home oven on baking steel to max.
  2. Stretch dough into airy oval bianca shape with generous rim.
  3. Brush with garlic olive oil and blind-bake until blistered with leopard spots (approx 90 secs).
  4. Immediately drape delicate folds of mortadella over hot crust to release aromatics.
  5. Top with dollops of cool stracciatella, drizzle pistachio pesto, crushed pistachios, and fresh lemon zest.
Baker’s Secret Weapon

Essential Tools For This Recipe

To achieve blistered, restaurant-quality crusts in a standard domestic or outdoor oven, having high-conductivity baking surfaces is critical.

Top Outdoor Oven

Ooni Koda 16 Gas Pizza Oven

Heats to 500°C in 20 min. Cook 16-inch pizzas with stone-baked texture in 60 seconds.

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For Home Ovens

Heavy Duty Pizza Baking Steel

Transfers heat 20x faster than ceramic stone for intense oven spring and crispy charred bases.

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Essential Launch Peel

Perforated Aluminum Pizza Peel

Perforations shed excess flour so your base does not burn, with smooth non-stick launch glide.

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