Mortadella and Pistachio Pizza
 
 
Makes 1 10" pizza
Ingredients
Pizza dough:
  • 1½ teaspoons sugar
  • ¾ teaspoon olive oil
  • ⅛ teaspoon active dry yeast
  • ½ cup cold water
  • 1¼ cups + 2 tablespoons 00 flour
  • 1½ teaspoons kosher salt
Topping:
  • ¼ cup + 2 tablespoons toasted pistachios
  • 1 teaspoon grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoons olive oil, plus more for finish
  • 1 tablespoon water
  • 2¼ teaspoons freshly squeezed lemon juice
  • kosher salt, to taste
  • 4 ounces ciliegine (small mozzarella balls), halved
  • 2 tablespoons finely grated Pecorino Romano cheese
  • 1 ounce thinly sliced mortadella
  • 4-5 fresh basil leaves
Instructions
Make the pizza dough:
  1. In a large bowl, combine the sugar, olive oil, yeast and water. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.
  2. Add the flour and salt to the yeast mixture and stir to combine. Then knead the dough by hand (or with a dough hook attachment) until it's smooth and elastic - this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it sit at room temperature for 1 hour. Transfer dough to the refrigerator to chill for 48 hours. When ready to use, remove the dough from the refrigerator and let sit at room temperature, covered with a damp cloth, for 2-3 hours before shaping.
Make and bake the pizza:
  1. Adjust oven rack to the second-highest position and place Baking Steel on rack. Preheat oven to 500 degrees for approximately 45 minutes. (See notes)
  2. In a food processor, pulse the pistachios, half of the Parmigiano-Reggiano cheese, olive oil, water, lemon juice and a pinch of salt until finely ground. Set aside.
  3. Stretch out dough to a 10" circle and place on a floured pizza peel (or inverted baking sheet). If the dough is resisting, let it sit for about 5 minutes.
  4. Spread the prepared pistachio "pesto" over the dough in an even layer all the way to the edges.
  5. Top with ciliegine and Pecorino Romano cheese. Brush edge of the dough with olive oil.
  6. Slide the pizza onto the Baking Steel and bake for 7-8 minutes or until crust is golden and cheese is melted. Broil for 1-2 minutes to brown top, if desired.
  7. Remove from the oven and top with mortadella, basil and remaining Parmigiano-Reggiano cheese. Drizzle with olive oil.
Notes
If you don't have a Baking Steel, you can prepare and cook the pizza on a baking sheet. Preheat oven to 450 degrees and bake pizza for about 18 minutes or until crust is golden.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mortadella-and-pistachio-pizza/