Italian deli-style elegance with creamy burrata. Fun fact: Mortadella is a Bologna specialty—it's studded with fat and pistachios. The meat melts unpleasantly in high heat, so always add it after baking along with the burrata. Burrata's creamy center oozes over the hot pizza perfectly.
Ingredients
Preparation
- 1
Drain fior di latte and burrata. Slice mortadella into thin slices and chop pistachios.
- 2
Spread the measured olive oil on the stretched dough, leaving the rim plain.
- 3
Distribute the measured amount of fior di latte evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Finish with measured mortadella, burrata, and pistachios.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
