The Parisian pizza with pistachio and mortadella is a truly exceptional savory pie. You all know the classic Parisian pizza, made with a pizza dough base, filled with tomato, cooked ham, and mozzarella, and covered with a puff pastry sheet, I have made many versions and now I wanted to make it white, with pistachios, mortadella, melty and creamy cheese. A delicious bomb! The Parisian pizza with pistachio and mortadella is soft, fragrant, creamy and melty, you prepare it in just 10 minutes, it is a perfect quick dinner and fridge-clearer recipe, also perfect for a party, a buffet, or an aperitif, in any case, it will literally be a hit!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz mortadella
- 7 oz scamorza
- 7 oz cream cheese
- 1.75 oz unsalted pistachios
- 1 roll pizza base
- 1 roll puff pastry
- 1 egg
- to taste unsalted pistachios (to finish)
Steps
The Parisian pizza with pistachio and mortadella is very simple and quick to prepare, first make the pistachio cream by mixing the cream cheese with finely chopped pistachios and a pinch of black pepper.
Unroll the pizza base and fill it with sliced mortadella, grated scamorza, pistachio cream, and some chopped pistachios, if desired.
Cover the filling with the puff pastry, seal the edges well and fold them inward. Brush the surface with beaten egg, poke holes with a toothpick, and bake the Parisian pizza with pistachio and mortadella in a preheated oven at 392°F for about 25 minutes, until golden brown.
Notes:
The Parisian pizza with pistachio and mortadella can be stored at room temperature for a few hours or in the fridge for a couple of days. If you prefer, you can use pistachio pesto instead of pistachio cream.
Other Parisian pizza recipes HERE
