Mortadella Pizza Sandwich with Yuzu Kosho Pistachio Pesto
Mortadella Pizza Sandwich with Yuzu Kosho Pistachio Pesto
Ingredients
For the Yuzu Kosho Pistachio Pesto
- 1/2 cup pistachios, shelled
- 1 garlic, clove
- 2 tablespoons olive oil
- 1 teaspoon yuzu kosho
- 1 tablespoon yuzu juice
- 1 teaspoon honey
- 1 pinch salt
For the Sandwich Assembly
- 4 pizza sandwich dough, panuozzo style, about 6-8 ounces each
- 1/2 pound mortadella, thinly sliced
- 8 ounces burrata, fresh, drained and torn into pieces
- 2 tablespoons pistachios, chopped, for garnish
Instructions
- 1
To prepare the Yuzu Kosho Pistachio Pesto, combine the 1/2 cup shelled pistachios, 1 clove garlic, 2 tablespoons olive oil, 1 teaspoon yuzu kosho, 1 tablespoon yuzu juice, 1 teaspoon honey, and a pinch of salt in a food processor. Process until a smooth pesto is formed. Scrape down the sides as needed. Set aside.
⏱️ 5 min
- 2
Preheat your oven or pizza oven according to the instructions for your pizza sandwich dough (panuozzo). A typical temperature for a home oven might be 450-500°F (230-260°C) with a pizza stone or steel, if available.
⏱️ 5 min•🌡️ 475
- 3
Take one piece of pizza sandwich dough. On a lightly floured surface, gently stretch or roll the dough into an oblong shape, approximately 8-10 inches long and 4-5 inches wide. The dough should be thin enough to fold easily but not so thin that it tears.
⏱️ 2 min
- 4
Spread a generous amount (about 2-3 tablespoons) of the prepared yuzu kosho pistachio pesto over one half of the stretched dough, leaving a small border around the edge.
⏱️ 1 min
- 5
Layer about 2 ounces of thinly sliced mortadella over the pesto. Then, evenly distribute about 2 ounces of torn fresh burrata pieces on top of the mortadella.
⏱️ 1 min
- 6
Carefully fold the other half of the dough over the fillings to create a sandwich shape. Gently press the edges to seal, ensuring the filling is enclosed. Repeat for the remaining dough and fillings.
⏱️ 2 min
- 7
Transfer the folded sandwiches to the preheated oven or pizza oven. Bake for 8-12 minutes, or until the crust is golden brown and puffed up, and the burrata is melted and bubbly. Cooking time will vary based on your oven and dough thickness.
⏱️ 10 min•🌡️ 475
- 8
Once cooked, carefully remove the sandwiches from the oven. Garnish each sandwich with a sprinkle of chopped pistachios. Cut each sandwich in half and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mortadella Pizza Sandwich with Yuzu Kosho Pistachio Pesto
For the Yuzu Kosho Pistachio Pesto
- 1/2 cup pistachios, shelled
- 1 garlic, clove
- 2 tablespoons olive oil
- 1 teaspoon yuzu kosho
- 1 tablespoon yuzu juice
- 1 teaspoon honey
- 1 pinch salt
For the Sandwich Assembly
- 4 pizza sandwich dough, panuozzo style, about 6-8 ounces each
- 1/2 pound mortadella, thinly sliced
- 8 ounces burrata, fresh, drained and torn into pieces
- 2 tablespoons pistachios, chopped, for garnish
Instructions
- 1
To prepare the Yuzu Kosho Pistachio Pesto, combine the 1/2 cup shelled pistachios, 1 clove garlic, 2 tablespoons olive oil, 1 teaspoon yuzu kosho, 1 tablespoon yuzu juice, 1 teaspoon honey, and a pinch of salt in a food processor. Process until a smooth pesto is formed. Scrape down the sides as needed. Set aside.
⏱️ 5 min - 2
Preheat your oven or pizza oven according to the instructions for your pizza sandwich dough (panuozzo). A typical temperature for a home oven might be 450-500°F (230-260°C) with a pizza stone or steel, if available.
⏱️ 5 min•🌡️ 475 - 3
Take one piece of pizza sandwich dough. On a lightly floured surface, gently stretch or roll the dough into an oblong shape, approximately 8-10 inches long and 4-5 inches wide. The dough should be thin enough to fold easily but not so thin that it tears.
⏱️ 2 min - 4
Spread a generous amount (about 2-3 tablespoons) of the prepared yuzu kosho pistachio pesto over one half of the stretched dough, leaving a small border around the edge.
⏱️ 1 min - 5
Layer about 2 ounces of thinly sliced mortadella over the pesto. Then, evenly distribute about 2 ounces of torn fresh burrata pieces on top of the mortadella.
⏱️ 1 min - 6
Carefully fold the other half of the dough over the fillings to create a sandwich shape. Gently press the edges to seal, ensuring the filling is enclosed. Repeat for the remaining dough and fillings.
⏱️ 2 min - 7
Transfer the folded sandwiches to the preheated oven or pizza oven. Bake for 8-12 minutes, or until the crust is golden brown and puffed up, and the burrata is melted and bubbly. Cooking time will vary based on your oven and dough thickness.
⏱️ 10 min•🌡️ 475 - 8
Once cooked, carefully remove the sandwiches from the oven. Garnish each sandwich with a sprinkle of chopped pistachios. Cut each sandwich in half and serve immediately.
⏱️ 3 min