Mortadella & Ricotta Pizza with Pistachio Pesto
Mortadella, Mushroom and Ricotta Pizza with Pistachio Pesto By Andrew Zimmern This flatbread/pizza features one of my favorite combinations — an herby, garlicky
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Pizza stone
- Pizza peel
- Food processor
- Saute pan
- Cooling rack
- Oven
- Stove
- Cutting board
- Chef's knife
- Grater
- Measuring cup
- Measuring spoon
- Kitchen timer
Ingredients
- Pizza dough
- Mortadella
- Fresh whole milk ricotta
- 8 ounces mixed mushrooms
- Chile oil, for garnish
- 1 garlic clove
- 1/2 cup shelled pistachios
- 1 cup parsley leaves
- 1 cup basil leaves
- 1 tablespoon Citrus Herb seasoning
- 4 ounces parmesan cheese, grated or sliced
- 1/2 cup olive oil
- Salt
- pepper
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