Pistachio Pesto Pizza with Burrata: Italian
Master this gourmet Pistachio Pesto Pizza recipe featuring burrata and mortadella. Includes a step-by-step timing guide for the 24-hour dough proof. Ready in 24
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Cooking tools:
- Kitchen scale
- Food processor
- Pizza stone
- Pizza peel
- Oven
- Microplane
- Pizza cutter
- Bench scraper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Plastic wrap
- Airtight container
- Kitchen towel
Ingredients
- 500g '00' Flour or High-Protein Bread Flour
- 325g Room temperature filtered water
- 10g Sea salt
- 3g Instant dry yeast
- 150g Raw, unsalted pistachios (shelled)
- 50g Fresh basil leaves (packed)
- 40g Pecorino Romano, freshly grated
- 1 clove Garlic, minced
- 100ml Extra virgin olive oil
- Pinch of sea salt and zest of half a lemon
- 125g Whole milk ricotta cheese
- 200g Fresh mozzarella, torn
- 100g Thinly sliced Mortadella Bologna
- 2 balls fresh Burrata cheese
- 25g Crushed toasted pistachios
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