Mortadella Pizza With Pistachio Cream And Burrata

Imperial June 2, 2026June 2, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, makes 2 small pizzas
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes

Quick Ingredients

1 pound pizza dough, at room temperature for 1 hour
2 tablespoons all-purpose flour, for shaping
1 tablespoon cornmeal or semolina, for the peel or pan
2 tablespoons olive oil, divided
1 garlic clove, finely grated
1/2 cup whole-milk ricotta
1 cup low-moisture mozzarella, shredded
1/4 cup grated Parmesan
1/3 cup shelled roasted pistachios, plus 2 tablespoons crushed pistachios for finishing
2 tablespoons mascarpone or cream cheese
1 tablespoon lemon juice
1/4 teaspoon kosher salt, plus more to taste
1/4 cup warm water, as needed for pistachio cream
4 ounces thinly sliced mortadella
4 ounces burrata, drained and torn
1 teaspoon lemon zest
Fresh basil or arugula, optional, for finishing

Do This

1. Heat a pizza stone or steel at 500°F for at least 30 minutes.
2. Blend pistachios, mascarpone, lemon juice, salt, olive oil, and warm water into a spoonable savory pistachio cream.
3. Stretch the dough into 2 rounds, each about 10 to 11 inches wide.
4. Brush with garlic oil, then top with ricotta, mozzarella, Parmesan, and a little black pepper.
5. Bake each pizza for 6 to 8 minutes, until the crust is puffed, browned, and crisp.
6. After baking, top with mortadella, burrata, dollops of pistachio cream, crushed pistachios, lemon zest, and basil or arugula.

Why You’ll Love This Recipe

Restaurant-style but very doable: The dramatic toppings go on after baking, so you do not need advanced pizza skills to make it look special.
Balanced and luxurious: Creamy burrata, savory mortadella, nutty pistachio cream, and a crisp white pizza base taste rich without feeling heavy.
Perfect for entertaining: Bake the crusts hot and fast, then finish them at the table with beautiful folds of mortadella and spoonfuls of green pistachio cream.
Flexible dough options: Use store-bought pizza dough, your favorite homemade dough, or even fresh dough from a local pizzeria.

Grocery List

Produce: Garlic, lemon, fresh basil or arugula
Dairy: Whole-milk ricotta, low-moisture mozzarella, Parmesan, mascarpone or cream cheese, burrata
Pantry: Pizza dough, all-purpose flour, cornmeal or semolina, olive oil, roasted shelled pistachios, kosher salt, black pepper, red pepper flakes if desired
Deli: Thinly sliced mortadella

Full Ingredients

For the Pizza Base

1 pound pizza dough, homemade or store-bought, brought to room temperature for 1 hour
2 tablespoons all-purpose flour, for dusting the work surface
1 tablespoon cornmeal or semolina, for dusting the pizza peel or baking sheet
1 tablespoon extra-virgin olive oil
1 garlic clove, finely grated or minced
1/2 cup whole-milk ricotta
1 cup shredded low-moisture mozzarella
1/4 cup finely grated Parmesan
1/4 teaspoon freshly ground black pepper

For the Savory Pistachio Cream

1/3 cup shelled roasted pistachios, unsalted if possible
2 tablespoons mascarpone or cream cheese, softened
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt, plus more to taste
2 to 4 tablespoons warm water, added gradually until spoonable

For Finishing After Baking

4 ounces mortadella, very thinly sliced
4 ounces burrata, drained and gently torn into pieces
2 tablespoons shelled roasted pistachios, roughly crushed
1 teaspoon finely grated lemon zest
1 tablespoon extra-virgin olive oil, for drizzling
1/4 cup fresh basil leaves or baby arugula, optional
1/8 teaspoon red pepper flakes, optional
Flaky sea salt, optional, to finish

Mortadella Pizza With Pistachio Cream And Burrata – Closeup

Step-by-Step Instructions

Step 1: Bring the dough to room temperature and heat the oven

Place the pizza dough on a lightly floured counter, cover it with a clean kitchen towel or an upside-down bowl, and let it sit at room temperature for 1 hour. Room-temperature dough stretches more easily and is much less likely to spring back.

Place a pizza stone or pizza steel on the center rack of the oven and preheat to 500°F for at least 30 minutes. If your oven only goes to 475°F, use that temperature and add 1 to 2 minutes to the bake time. If you do not have a stone or steel, place a heavy rimmed baking sheet upside down in the oven while it preheats.

Step 2: Make the garlic oil

In a small bowl, stir together 1 tablespoon olive oil and the finely grated garlic clove. Let it sit while you prepare the other ingredients. This gives the oil time to pick up the garlic flavor, which creates a simple but delicious white pizza base.

Step 3: Blend the savory pistachio cream

In a small food processor or high-powered blender, combine 1/3 cup roasted pistachios, 2 tablespoons mascarpone or cream cheese, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Add 2 tablespoons warm water and blend until creamy but still slightly textured.

Add more warm water, 1 tablespoon at a time, until the pistachio cream is thick but spoonable, similar to a loose pesto or soft spread. Taste and adjust with a tiny pinch of salt or a few drops of lemon juice if needed. Set aside at room temperature.

Step 4: Shape the dough

Divide the dough into 2 equal pieces. Working with one piece at a time, dust your hands and the counter lightly with flour. Press the dough into a round, then gently stretch it from the center outward, leaving a slightly thicker rim around the edge. Aim for each pizza to be about 10 to 11 inches wide.

Sprinkle a pizza peel with cornmeal or semolina, then transfer the shaped dough to the peel. If you are using a baking sheet, place the dough on a piece of parchment paper set on the back of the sheet. Give the dough a gentle shake before topping to make sure it is not sticking.

Step 5: Add the white pizza toppings

Brush the dough with half of the garlic oil, keeping the outer rim mostly clear. Dot with half of the ricotta, then sprinkle with half of the mozzarella and half of the Parmesan. Add a light pinch of black pepper. Keep the toppings modest so the crust can bake up crisp and the after-bake toppings stay the focus.

Repeat with the second piece of dough and the remaining garlic oil, ricotta, mozzarella, Parmesan, and black pepper. If you only have room to bake one pizza at a time, shape and top the second pizza while the first one bakes.

Step 6: Bake until blistered and crisp

Slide the first pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500°F for 6 to 8 minutes, until the cheese is melted, the bottom is crisp, and the crust is puffed with browned spots. If using 475°F, bake for 8 to 10 minutes.

Transfer the baked pizza to a cutting board and bake the second pizza the same way. Let each pizza rest for 2 minutes before adding the delicate toppings. This short rest keeps the burrata from melting too quickly and prevents the mortadella from becoming greasy.

Step 7: Finish with mortadella, burrata, and pistachio cream

Arrange the thinly sliced mortadella over the hot pizza in loose folds rather than laying it flat. This gives the pizza a light, airy texture and makes each bite feel generous. Tear the burrata into soft pieces and nestle it between the folds of mortadella.

Spoon small dollops of pistachio cream across the pizza, using about half of the cream per pizza. Sprinkle with the crushed pistachios and lemon zest. Add basil leaves or baby arugula if using, then finish with a light drizzle of olive oil. If the mortadella and Parmesan are already salty, taste before adding flaky sea salt.

Step 8: Slice and serve right away

Slice each pizza into 4 pieces and serve immediately while the crust is crisp and the burrata is cool and creamy. This pizza is best eaten fresh, when you get the full contrast of hot crust, melty white cheese, silky mortadella, cool burrata, and nutty pistachio cream.

Pro Tips

Use very thin mortadella: Ask the deli counter to slice it paper-thin. Thin slices fold beautifully and taste delicate instead of heavy.
Do not bake the mortadella: Add it after baking so it stays soft, fragrant, and silky. Baking it can make it oily and overly salty.
Keep the pistachio cream savory: Use roasted pistachios and mascarpone or cream cheese, not sweet dessert pistachio spread. Sweet pistachio cream will change the flavor dramatically.
Preheat longer than you think: A fully heated stone, steel, or heavy baking sheet is the secret to a crisp bottom crust in a home oven.
Go easy on salt at the end: Mortadella, Parmesan, and pistachios can all bring salt, so taste a bite before finishing with flaky salt.

Variations

Hot honey pistachio pizza: Drizzle each finished pizza with 1 to 2 teaspoons hot honey for a sweet-spicy contrast with the mortadella and burrata.
Arugula lemon version: Toss 1 cup baby arugula with 1 teaspoon olive oil and 1 teaspoon lemon juice, then pile it over the pizza just before serving.
Extra-cheesy white pizza: Add 2 ounces torn fresh mozzarella before baking for a softer, creamier base, but keep the layer light so the crust stays crisp.

Storage & Make-Ahead

This pizza is best served right after topping, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, remove any large pieces of burrata before reheating, then warm the pizza on a dry skillet over medium-low heat for 4 to 6 minutes, or in a 375°F oven for 6 to 8 minutes. Add the burrata back after reheating.

To make ahead, prepare the pistachio cream up to 3 days in advance and refrigerate it in a covered container. Let it sit at room temperature for 20 minutes before using, and stir in 1 to 2 teaspoons warm water if it has thickened. You can also shred the mozzarella, grate the Parmesan, crush the pistachios, and mix the garlic oil up to 1 day ahead. For best results, shape and bake the dough just before serving.

Nutrition (per serving)