This is one of my favourite pizza combinations mainly for my love of both Mortadella & Burrata. The beautifully thinly sliced mortadella packs from @salumiaustralia are the perfect size for your next pizza party. This mortadella along with all their other Salumi goods which feature through this series are made just down the road from where we live in Billinudgel, Nothern NSW. Check them out!
Mortadella, Burrata, Basil and Pesto Pizza
Prep time:
Cook time:
Serves: 1 Pizza
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Serves: 1 Pizza
Ingredients
- 1 Small handful pistachios
- 1 Small handfull fresh basil
- Parmigiano Reggiano
- Flakey salt
- Freshly cracker pepper
- 1 Roast garlic clove, (from garlic oil recipe)
- 4 Tbsp Garlic oil, (see garlic oil recipe)
- 1 250g Stretch pizza dough
- Low moisture mozzarella
- 1 Pack Salumi Australia Mortadella
- 1 Ball Burrata
Method
- 1)
Make the pistachio & basil garnish. To a small bowl add a small handful of chopped pistachios, thinly slice basil, microplane in a small handful of Parmigiano Reggiano, pinch of flakey salt, crack of black pepper, squash in one roasted garlic clove & four tablespoons of garlic oil and mix it all together.
- 2)
Stretch out your dough onto a lightly floured pizza paddle. Use a fork to poke holes in the base. Add a few bit of commercial mozzarella add a drizzle of garlic oil then cook the pizza at 450 – 470C in your pizza oven until cooked. The cheese and oil will form the white base.
- 3)
Then top with thin slices of Salumi Australia Mortadella, tear over the Burrata and spoon over some of the basil pistachio garnish. Cut and enjoy!
