Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pinsa gourmet mortadella, pesto di pistacchi, stracciatella e granella di pistacchi

Gourmet Pinsa with Mortadella, Pistachio Pesto, Stracciatella, and Chopped Pistachios

Name: Gourmet Pinsa with Mortadella, Pistachio Pesto, Stracciatella, and Chopped Pistachios
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 pre-made pinsa crust; Salt, to taste; Black pepper, to taste; Oregano, to taste; Extra-virgin olive oil, to taste; 3.5 oz mortadella (about 100 grams); Stracciatella cheese, to taste; Pistachio pesto, to taste; Chopped pistachios, to taste

aurora @incucinaconaury

Milano, Lombardia, Italia

Here’s a fresh and delicious new idea for pinsa: mortadella, stracciatella, and pistachios!

aurora @incucinaconaury

Milano, Lombardia, Italia

Here’s a fresh and delicious new idea for pinsa: mortadella, stracciatella, and pistachios!

Saved

Ingredients

30 minutes

Serves 2 servings

1pre-made pinsa crust
Salt, to taste
Black pepper, to taste
Oregano, to taste
Extra-virgin olive oil, to taste
3.5 ozmortadella (about 100 grams)
Stracciatella cheese, to taste
Pistachio pesto, to taste
Chopped pistachios, to taste

Saved

Steps

30 minutes

1

Place the pinsa crust on a baking sheet lined with parchment paper. For convenience, cut the pinsa into small pieces before baking.
2

Season the crust with salt, pepper, and oregano, then drizzle with extra-virgin olive oil (make sure to brush the oil on the edges so they stay soft).
3

Bake the pinsa in a convection oven at 480°F (250°C) for 5–10 minutes.
4

Remove the pinsa from the oven and start topping it: first, lay the mortadella evenly over the surface; then, use a teaspoon to fill some spots with stracciatella cheese and others with pistachio pesto. Finish by sprinkling chopped pistachios all over. Your pinsa is ready—a delicious treat!