Pistacchio Pesto & Mortadella Pizza #artisanpizza #itspizzatime #pizza #cooking

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If there is something that combines very well with mortadella, it is the Pesto... and if it is the new one from Pistacchio @oliovita much more!The ideal is to use it cold, without cooking and for that we will bake the base of the pizza first. That the secretor is to do it with some "ices" so that it does not inflate in the oven.
When we leave, we brush it with this rich basil pesto, pistacchio, Parmesan cheese and garlic, super fresh and extremely rich. Immediately, on top we go with a mortadelloa with pistacchio in "handkerchief" and finish with a rich stracciatella. Finally we decorated with pistaccio, aceto and olive praline.
Yes... a lot of pistacchio... And who doesn't like it? Impossible!

Here's a pizza dough that never fails:

Basic pizza
Weight of dough: 1000g

Flour 00/000: 602.4 g
(62 per cent) Water: 373.5 g
- (1%) Fresh yeast: 6.0 g
- (2%) Salt: 12.0 g
(1%) Olive oil: 6.0 g

Gluten Morgen to everyone!
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Домашняя пицца
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