Topping recipe

Pistachio & Mortadella

Name: Pistachio & Mortadella (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 100g Shelled unsalted pistachios (¾ cup); 15g Fresh basil leaves (½ cup, packed); 5g Fresh mint leaves (10 leaves); 30g Parmigiano-Reggiano, finely grated (6 tbsp); 3g Garlic clove (1 clove); 2g Lemon zest (½ lemon); 100g Extra-virgin olive oil (7 tbsp); 2g Fine sea salt (½ tsp); 15g Cold water (1 tbsp); 200g Fresh whole-milk mozzarella (about 7 oz, torn and patted dry); 120g Stracciatella (or torn burrata) (1 small burrata, torn); 120g Mortadella, sliced paper-thin (about 4 oz, 10–12 slices); 15g Pistachios, roughly chopped (2 Tbsp); 1g Lemon zest (½ lemon); 10g Extra-virgin olive oil (drizzle) (2 tsp)

Pistachio pesto, Fresh whole-milk mozzarella, Stracciatella, Mortadella, sliced paper-thin. Scaled for 1 pan.

1 panSicilian18×13"Pistachio pesto

Build each pan

After the dough is shaped

1pan

Pan size

sauce

Pistachio pesto

½ cup, generous130 g

Cheese

Fresh whole-milk mozzarella

about 7 oz, torn and patted dry200 g

Cheese

StracciatellaAfter the bake

1 small burrata, torn120 g

Finishing

Mortadella, sliced paper-thin

about 4 oz, 10–12 slices120 g

Pistachios, roughly chopped

2 Tbsp15 g

Lemon zest

½ lemon1 g

Extra-virgin olive oil (drizzle)

2 tsp10 g

Make the sauce

Scaled for 1 pan · 1 batch · Sauce recipe →

Toast the pistachios in a dry pan for 3–4 min until fragrant, then let them cool completely. Pulse them with the basil, mint, garlic, zest and salt until coarsely ground; you want a little texture, not a nut butter. With the motor running, stream in the oil, then pulse in the Parmigiano and enough water to make it spreadable. Keeps 4 days in the fridge under a film of oil.

Shelled unsalted pistachios

¾ cup100 g

Fresh basil leaves

½ cup, packed15 g

Fresh mint leaves

10 leaves5 g

Parmigiano-Reggiano, finely grated

6 tbsp30 g

Garlic clove

1 clove3 g

Lemon zest

½ lemon2 g

Extra-virgin olive oil

7 tbsp100 g

Fine sea salt

½ tsp2 g

Cold waterTo loosen it to a spreadable paste

1 tbsp15 g

Put it together

Once the sauce is made, for each pan

BeforeSpread the pistachio pesto thinly over the oiled dough, leaving a narrow bare edge.
BeforeScatter the torn mozzarella over the pesto.
AfterLet it cool for two minutes, then drape the mortadella over it in loose folds.
AfterTear the burrata over the top, scatter the pistachios and zest, and drizzle with oil.

Shopping list

For 1 pan

Shelled unsalted pistachios100 g

Fresh basil leaves15 g

Fresh mint leaves5 g

Parmigiano-Reggiano, finely grated30 g

Garlic clove3 g

Lemon zest2 g

Extra-virgin olive oil100 g

Fine sea salt2 g

Cold water15 g

Fresh whole-milk mozzarella200 g

Stracciatella120 g

Mortadella, sliced paper-thin120 g

Pistachios, roughly chopped15 g

Lemon zest1 g

Extra-virgin olive oil10 g

Pair with

Make a Sicilian/Grandma dough to match. The calculator opens with Sicilian pre-selected — pick pan size and timing next.

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