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Pinsa with Mozzarella, Mortadella, and Aegina Pistachios
Ingredients
1 KANAKI PINSA ALLA ROMANA base
120 g fresh tomato sauce
100 g grated mozzarella
4 slices mortadella
1 burrata (~100 g), cut into pieces
2 tbsp ready-made pistachio pesto
20 g chopped Aegina pistachios
A little olive oil for serving
Preparation - Steps
Preheat the oven to 220°C (425°F). Spread the tomato sauce and half the mozzarella on the pinsa base and bake for 8–10 minutes.
Add mortadella, the remaining mozzarella, burrata, and pistachio pesto. Bake for 2 minutes until the toppings are warmed through.
Garnish with chopped pistachios and a drizzle of olive oil. Serve immediately.
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