Mozza Pizza (completely mozzarella pizza 😍) mortadella 🤤 pistachio 💚
The rustic mortadella and pistachio pizza with stuffed cornice is a rich and very tasty recipe, excellent as a single dish, for a delicious dinner with friends or served in slices for a buffet. The base is puff pastry and ricotta, then covered with stringy scamorza, sliced mortadella and crunchy pistachios: what more could you want!
Ingredients
230 g Round Puff Pastry (1 roll)250 g Ricotta cheese1 egg (medium)1 tablespoon Grana padano cheese (grated)Fine salt250 g Scamorza cheese 200 g Mortadella with pistachios (sliced)20 g pistachios
Preparation
Drain the ricotta and knead it with a fork, until creamy. Add an egg, a tablespoon of grated Parmesan cheese and a pinch of salt to the ricotta and work again with a fork, until all the ingredients are well mixed. To taste you can add a pinch of pepper, but I never add other smells or spices, flavor will already give enough mortadella. Keep the puff pastry roll at room temperature for a couple of minutes, so that it does not break when unrolled. Unroll the puff pastry and spread it completely with ricotta, even the edges. Cut the scamorza cheese into slices half a centimeter thick. Cut a few slices of scamorza cheese into strips and line them along the edges. Do the same with the mortadella slices. Fold the edge of the puff pastry, so as to create a nice cornice. Transfer the rustic pizza to a baking dish, which contains it well and supports the stuffed cornice. Cover the bottom of the pizza with the slices of scamorza. Bake in a preheated static oven at 190° C for 35 minutes. Always remember that cooking times can also vary significantly from oven to oven. While the rustic pizza cooks, shell and coarsely chop the pistachios. I prefer to use pistachios with the shell rather than ready-made grains, because they have a fuller and more intense flavor. After 35 minutes, remove the rustica from the oven and cover it with the slices of mortadella, placing them in soft waves and bake again for 5 minutes, so that the mortadella heats up and releases all its flavor, without cooking and changing the flavor. Take out the rustic mortadella and pistachio pizza with a rather white stuffed cornice, at most just golden and still soft, will be delicious and will almost resemble a real pizza!
The rustic mortadella and pistachio pizza with stuffed cornice is a rich and very tasty recipe, excellent as a single dish, for a delicious dinner with friends or served in slices for a buffet. The base is puff pastry and ricotta, then covered with stringy scamorza, sliced mortadella and crunchy pistachios: what more could you want!
Ingredients
230 g Round Puff Pastry (1 roll)
250 g Ricotta cheese
1 egg (medium)
1 tablespoon Grana padano cheese (grated)
Fine salt
250 g Scamorza cheese
200 g Mortadella with pistachios (sliced)
20 g pistachios
Preparation
Drain the ricotta and knead it with a fork, until creamy. Add an egg, a tablespoon of grated Parmesan cheese and a pinch of salt to the ricotta and work again with a fork, until all the ingredients are well mixed. To taste you can add a pinch of pepper, but I never add other smells or spices, flavor will already give enough mortadella. Keep the puff pastry roll at room temperature for a couple of minutes, so that it does not break when unrolled. Unroll the puff pastry and spread it completely with ricotta, even the edges. Cut the scamorza cheese into slices half a centimeter thick. Cut a few slices of scamorza cheese into strips and line them along the edges. Do the same with the mortadella slices. Fold the edge of the puff pastry, so as to create a nice cornice. Transfer the rustic pizza to a baking dish, which contains it well and supports the stuffed cornice. Cover the bottom of the pizza with the slices of scamorza. Bake in a preheated static oven at 190° C for 35 minutes. Always remember that cooking times can also vary significantly from oven to oven. While the rustic pizza cooks, shell and coarsely chop the pistachios. I prefer to use pistachios with the shell rather than ready-made grains, because they have a fuller and more intense flavor. After 35 minutes, remove the rustica from the oven and cover it with the slices of mortadella, placing them in soft waves and bake again for 5 minutes, so that the mortadella heats up and releases all its flavor, without cooking and changing the flavor. Take out the rustic mortadella and pistachio pizza with a rather white stuffed cornice, at most just golden and still soft, will be delicious and will almost resemble a real pizza!
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