Of which 4.8 g sugars and 20.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights White pizza · Topping added after baking · Pistachio in two textures
Allergens gluten, milk, tree nuts
Mortadella, pistachio and stracciatella
White pizza, no tomato — the mortadella and stracciatella go on at the end
A contemporary white pizza that pairs delicate mortadella with pistachio and stracciatella. The base gets only mozzarella and olive oil in the oven; the three main ingredients go on afterwards, to keep the silky texture of the cured meat, the creaminess of the cheese and the crunch of the nut. A little water in the pistachio paste helps it spread without adding too much oil.
Ingredients
- 167 g (6 oz) pizza flour, from base B01 — ingredients 1–4 = one 275 g / 9½ oz B01 dough ball, already risen
- 103 g (3¾ oz) water, from base B01
- 4.7 g salt, from base B01
- 0.3 g dry baker's yeast, from base B01
- 5 g flour, for shaping
- 60 g (2 oz) fresh mozzarella, well drained
- 55 g (2 oz) pork and beef mortadella
- 60 g (2 oz) stracciatella cheese
- 15 g (½ oz) raw unsalted pistachios
- 5 g extra-virgin olive oil
- 3 g water
- 0.2 g black pepper
Method
- Heat a pizza stone or steel at 250–275 °C (480–525 °F) for 45–60 minutes. Take the mortadella and stracciatella out of the fridge only during the final stage of baking.
- Drain and pat dry the mozzarella; weigh out 60 g. Put the stracciatella in a fine-mesh strainer in the fridge for 10 minutes, without squeezing it, to remove just the free whey.
The full method (9 steps), Rico's tip, the common mistakes and fixes, the variations and storage are in the ebook “Pizzas”. The English edition is coming soon.
