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Mortadella Lemon zest, Stracciatella & Pistachio (Poolish Dough)
A modern take on a classic Italian deli combo, the creaminess of the stracciatella and mortadella is lifted by fresh lemon zest, while pistachios add texture and a subtle nuttiness that cuts through the richness.
Dan Hall
Chef
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- Stretch one dough ball out, top with Arla Pro Large Diced Mozzarella
- Bake at around 430c for 60-90 seconds
- Once baked, top with Mortadella
- Spoon on the stracciatella
- Sprinkle on the crushed Pistachios
- Grate a little lemon zest onto the pizza
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