Homemade pizza with mortadella and pistachio pesto

Ingredients

Preparation

FOR THE PISTACHIO PESTO

1. In a food processor, pulse the pistachios until they are coarsely chopped.
2. Add the garlic, olive oil and salt to taste and pulse several more times until it is well combined but not pureed.
3. Keep refrigerated up to 3 days.

FOR THE PIZZA

1. Preheat oven at 500°F.
2. Place a pizza stone on the middle oven rack and heat for at least 1 hour.
3. In a stand mixer, combine flour, water and yeast.
4. Knead the mix at medium-low speed for about 3-4 minutes. Pour in oil and salt and continue kneading, ensuring all ingredients are well incorporated, until the dough forms. Let rest at room temperature for 15 minutes.
5. Knead again for 3 minutes. Divide dough into 4 equal parts and shape into balls.
6. Place the dough on a well-floured work surface, cover with damp cloth and let rise at room temperature for 3-4 hours. (You may also refrigerate the dough from 8 to 24 hours. When ready to use, the dough must come to room temperature for 30-45 minutes before use).
7. Place each ball on a well-floured workspace and, using fingers, stretch out the dough in all directions at first. Then shape into circle or square, as desired.
8. Drizzle with olive oil. Sprinkle the mozzarella cubes and grated cheese over the surface of the dough, leaving a ½ inch border for the crust. Loosely arrange the mozzarella slices over the dough, leaving small folds to hold the pistachio pesto.
9. Using a pizza peel, slide one pizza on the stone in the oven. Bake 7 to 10 minutes, or until crust is golden brown and the cheese is bubbling.
10. Drizzle the pistachio pesto onto the pizza to finish, then serve. Buon appetito!