Homemade pizza with mortadella and pistachio pesto
Pizzeria GEMA's Vetri pizza, topped with homemade mortadella and pistachio pesto, is a fan-favourite, and now you can make it at home!
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Cooking tools:
- Food processor
- Stand mixer
- Pizza stone
- Pizza peel
- Oven
- Kitchen scale
- Mixing bowl
- Damp cloth
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Refrigerator
- Kitchen towel
- Plate
- Baking sheet
Ingredients
- 4 cups (1L) all-purpose flour, and extra for work surface
- 1 ¼ cups (310 ml) water
- ¾ tsp (3.75 ml) instant dry yeast
- ¾ tbsp (11 ml) salt
- ¾ tbsp (11 ml) Stefano extra virgin olive oil
- 1 cup (250 ml) fresh mozzarella, cut into 1/2” cubes
- 1 cup (250 ml) Pistachio pesto (about ¼ cup per pizza)
- ¼ cup Pecorino Romano or Parmigiana Reggiano cheese, about 3 tbsp per pizza
- 16-20 thin slices of mortadella
- Stefano extra virgin olive oil, for drizzling
- 125g shelled pistachios
- 1 clove of garlic, finely chopped
- ¼ cup of Stefano extra virgin olive oil
- Salt to taste
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