Pizza with mortadella e pistachios pestp

Suggested pairing with Gjulia Beer Ribò

Ingredients for one pizza 30 cm. diam.

For the Dough:

  • 135 ml water
  • 250 g spelt flour
  • 30 g extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 5 g brewer’s yeast

Topping:

  • 6 mortadella slices
  • 250 g mozzarella cheese
  • 150 g cream (may be vegetal cream)
  • 2 tablespoons of pistachios
  • Extra virgin olive oil

Dissolve the fresh yeast and the sugar in 50 ml of water, add the flour, the rest of the water, olive oil, and salt. Knead the dough until soft. Cover with plastic film and let it rest at a 22/25° C for 2 hours.
Prepare the pistachios pesto: grind the pistachios in the mixer with a few spoons of olive oil till it gets a creamy appearance add salt eventually. Cut the mozzarella cheese into small cubes.
Shape the pizza dough into a ball then flat it over a baking tray previously greased with olive oil. Add a few teaspoons of the pistachios pesto to the cream and spread the sauce over the dough, allow it to leaven in a warm room for at least one hour.
Bake in the oven at 200°C for 20 minutes approximately. When it is done remove from oven, add the mozzarella cheese, the mortadella slices and the pistachios pesto, then put the pizza back in the oven until the mozzarella melts (about 7/10 minutes).
Remove from the oven, cut into slices and serve.

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