Pizza with Mortadella & Pistachio Pesto

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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It’s been about a year now since I tried the Vetri Pizza from Pizzeria Gema in Montreal — Homemade Mortadella, Pecorina, Pistachio Pesto, Quebec Mozzerella di Bufala.  I fell in love with this pizza instantly.  The flavours, the textures – it is really special.  We are about 5 hours from Montreal so whenever the craving strikes, I had to try making this one on my own. Pizza with Mortadella & Pistachio Pesto www.dailytiramisu.com toronto food blogger
This is my spin on the Vetri pizza from Pizzeria Gema.
Pizza with Mortadella & Pistachio Pesto www.dailytiramisu.com toronto food blogger
I added basil to my pistachio pesto since I have a ton growing in my chef’s garden.  Other great additions to this pesto include mint and lemon zest.

This recipe makes way more than you need for the pizza, but it keeps well for about a week if sealed in an airtight container in the refrigerator and makes a great topping to pizzas, pastas or as a spread for bread.
Pizza with Mortadella & Pistachio Pesto www.dailytiramisu.com toronto food blogger
Pistachio pesto is a labour of love – if you buy shelled pistachios, the price goes way up and they are pretty expensive to begin with.  So, I bought them un-shelled and I got my boys to shell them and we had a pistachio party (coincidentally, they are all wearing green shirts – that was not planned).
Pizza with Mortadella & Pistachio Pesto www.dailytiramisu.com toronto food blogger
I hope you enjoy this recipe.  Let me know what you think if you try this or if you make it to Pizzeria Gema in Montreal and try their Vetri Pizza.  Enjoy, pizza lovers!
With Love,
Julie
Pizza with Mortadella & Pistachio Pesto www.dailytiramisu.com toronto food blogger

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IMG 3437 basil Pizza with Mortadella & Pistachio Pesto

Pizza with Mortadella & Pistachio Pesto


  • Author: Julie
  • Total Time: 22 mins
  • Yield: 6 1x

Description

Makes one large pizza, serves 6


Ingredients

Scale
  • 1lb pizza dough, at room temperature
  • 125150 g mortadella, thinly sliced
  • 350 g Fresh mozzarella di bufala, sliced thinly
  • ¼ cup pistachio pesto (recipe below)
  • 1 tbsp butter, softened

Instructions

  1. Preheat your oven to 450 degrees Farenheit.
  2. Butter the bottom of the pizza pan and then spread out the pizza dough until it covers the surface of the pizza pan and is of even thickness.
  3. Add a layer of cheese, then a layer of mortadella.  Bake in your preheated oven on the middle rack for about 10-12 minutes, or until lightly golden brown.  Carefully remove the pizza from the oven and drizzle on the pistachio pesto and bake for another 2 minutes.  Cool slightly and serve.
  • Prep Time: 10 mins
  • Cook Time: 12 mins
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IMG 3416 150x150 1 basil Pizza with Mortadella & Pistachio Pesto

Pistachio Pesto


  • Author: Julie
  • Total Time: 10 mins

Description

Makes about 2 cups pesto. Great to top on pizza, pastas or as a spread for bread. Add mint and/or lemon zest, if desired.


Ingredients

Scale
  • 1 cup shelled pistachios
  • ¾ cup loosely packed fresh basil leaves
  • 1 clove of garlic
  • 1/3 cup finely grated pecorino romano cheese
  • ½ cup extra virgin olive oil
  • Pinch of salt

Instructions

  1. Add the pistachios, basil, garlic, oil and cheese to a blender or food processor. Pulse and blend until the pistachios are coarsely chopped. Add a little more if olive oil, if needed. Taste the pesto and add the salt, blending again if necessary. This makes almost 2 cups of pesto. Store it in an airtight container in the refrigerator for up to a week.
  • Prep Time: 5 mins
  • Cook Time: 5 mins

 
 
 

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