Pistachio Pesto Mortadella Pizza

A member of my BBQ forum posted a really cool pizza thread with a kind of pie I've never seen, but sure wanted to try: Homemade Pistachio Pesto with Fresh Mozzarella and Mortadella. You can read more about it HERE.

It looked so delicious, I couldn't stop thinking about it, so I just had to make one for myself! To make the pesto, take a good basic pesto recipe and substitute pistachios for pine nuts. That's it!

Here's the homemade pistachio pesto goodness, made with fresh basil from our garden:

Dough all stretched out and ready to top:

Put the dough on the Super Peel, then spread the dough with the pesto:

Added the fresh mozzarella, and a drizzle of olive oil, and anointed with the mozzarella:

I cooked the pizza on the Blackstone Pizza Oven with a stone temp of about 700 degrees, which took about 3 minutes. Please note - I do NOT cook the pie on the screen. It's merely a resting and cooling surface for a molten hot pizza:

The pizza was fantastic! There are two things I would do differently next time:

1. I would have preferred thicker slices of the mortadella, as the thin slices got lost a bit taste-wise against the intense flavors of the pistachio pesto.

2. I won’t drizzle olive oil on the pie, as the pesto already had plenty of it.

Nonetheless, it was delicious, and we’ll be doing this again very soon.