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Pizza with Mozzarella, Mortadella and Aegina Pistachios
Ingredients
For the Tomato Sauce:
100 g cherry tomatoes
2 tbsp olive oil
Salt
For the Aegina Pistachio, Basil & Parmesan Pesto:
60 g Aegina pistachios (shelled, unsalted)
40 g Parmesan cheese, grated
1 garlic clove
50 g fresh basil leaves
100 ml olive oil
½ tsp salt
Freshly ground black pepper
Juice of ½ lemon (optional, for freshness)
For the Pizza with Mortadella, Burrata & Pistachio Pesto:
1 ready-made KANAKI Fresh Thin Pizza Base
120 g fresh tomato sauce
100 g grated mozzarella
4 slices mortadella
1 burrata (about 100 g)
2 tbsp basil or pistachio pesto
20 g Aegina pistachios, finely chopped
Olive oil, for serving
Preparation - Steps
Tomato Sauce
Preheat the oven to 190°C (static heat).
Line a baking tray with parchment paper.
Place the cherry tomatoes on the tray, drizzle with olive oil and season lightly with salt.
Bake for 25–30 minutes, until the tomatoes burst, soften and lightly caramelize.
Remove from the oven and allow to cool slightly for 2–3 minutes.
Transfer the tomatoes along with their juices to a blender and blend until smooth and thick.
Allow the sauce to cool before spreading it on the pizza base.
Aegina Pistachio, Basil & Parmesan Pesto
Place the pistachios, garlic, basil and Parmesan in a blender.
Add salt and a little black pepper.
Blend while gradually adding the olive oil in a steady stream until a thick pesto forms.
If desired, add a little lemon juice for extra brightness.
Taste and adjust seasoning or olive oil if needed.
Pizza with Mortadella, Burrata & Pistachio Pesto
Preheat the oven to 220°C (fan-assisted).
Spread the fresh tomato sauce over the KANAKI pizza base and add half of the mozzarella.
Bake for 8–10 minutes, until the base is golden and the cheese has melted.
Add the mortadella, the remaining mozzarella, the burrata torn into pieces and spoon the pesto over the top.
Bake for an additional 2 minutes, just until the cold cuts are warmed and the flavors combine.
Garnish with finely chopped pistachios and drizzle with olive oil.
Serve immediately.