Real California Burrata, Mortadella & Pistachio PanIzza Recipe | California Dairy Foodservice

Ingredients

• Pistachio Pesto
• 3/4 ounce/18 grams garlic
• 12 ounces/300 grams pistachios, shelled, not toasted
• 1 cup/250-300 grams extra virgin olive oil
• 1/2 cup/100 grams Real California aged Cheddar cheese
• Lemon juice, to taste
• Salt
• Black pepper
• For the Bake
• 1 frozen, defrosted Pinza, cut in half horizontally
• Extra virgin olive oil, for drizzling
• 3 ounces/113 grams Real California Mozzarella cheese shreds
• 3 tablespoons/70 grams Pistachio Pesto
• After Assembly
• 6 ounces/170 grams Mortadella, thinly sliced
• 6 ounces/170 grams Real California Burrata cheese
• 15-20 basil leaves, torn into pieces
• Maldon sea salt