Pistachio & Ricotta PizzaAll Recipes
- 350g x Strong White Bread Flour
- ½ x tsp Salt
- 1 x Tbsp Olive Oil
- 4g x Dried Active Yeast
- Pinch of Sugar
- 250ml x Lukewarm water
- Extra flour for dusting
- 250g x Ricotta Cheese
- ½ Jar x Strazzanti Pesto di Pistacchio
- 125g x Fresh Mozzarella
- 25g x Mortadella (artichokes for Vegetarian option)
- 20g Roughly chopped Pistachios
- Extra virgin olive oil
Ricotta and Pistachio Pesto Pizza with Mortadella are flavour combinations match made in heaven! You get notes of sweet, savoury, salty, nutty creaminess all in one delicious, luxurious mouthful. This is definitely our new favourite pizza! If you are vegetarian swap the mortadella for artichokes, equally delightful!
In a jug measure the lukewarm water and add in a pinch of sugar then add in the dried active yeast. Mix well and leave to re-activate for 10/15 minutes until the mix begins to froth (see Tip*)
In a large bowl place, the flour, salt and olive oil and once the yeast and water are frothy add this to your flour mix and begin to mix.
Bring the dough together in the bowl and then place on a work surface and begin to knead for 15 minutes with some extra flour to dust the surface if needed.
Once the dough is well kneaded (see Tip*) place into a well-oiled bowl, cover with a tea towel and leave to rise for 2 hours in a warm place.
Meanwhile whilst the dough is proofing, in a mixing bowl place the ricotta cheese and pistachio pesto and mix well together, drain and slice the mozzarella and place on a separate plate along with the Mortadella which you can gently tear into pieces.
Once the dough has risen and doubled in size, knock back the air and take a baking tray which is well-oiled and place the dough on top and shape into a round or rectangle.
Take the ricotta and Pistachio mix and smooth over the base of the pizza dough until it has reached the edge, then place on the mozzarella and mortadella and finally the roughly chopped pistachios. Leave to rise for a further 20 minutes and pre-heat the oven to 180 degrees Celsius.
After 20 minutes after the second resting and proofing drizzle over a touch of olive oil and place in the oven for 20 – 30 minutes, checking after 20, until the base is lovely and golden and serve!
- If you are using instant yeast there is no need to re-activate the yeast, simply pour it straight into the flour mix and reduce the amount of Instant yeast to 3g.
- You can tell the dough is ready to rest and prove when it is easy to stretch without breaking easily as this is showing you that the protein in the flour has been worked sufficiently and that the gluten is forming.
- If you like spicy add on some chilli flakes into the ricotta and pistachio mix.