This Neapolitan pizza is all about balance: fragrant basil pesto and cherry tomato confit, silky stracciatella, paper-thin folds of mortadella, a sharp-sweet ribbon of balsamic glaze, and the delicate crunch of pistachios. The base is pre-baked first, so the crust stays crisp while the toppings remain fresh and airy.
Ingredients
- Pizza dough — 1 piece (base)
- Cherry tomatoes (mixed colors) — 150–200g (5.3–7 oz)
- Garlic — 2–3 cloves
- Olive oil — for sautéing and finishing
- Fresh basil — a small bunch
- Parmesan cheese — 50g (1.8 oz), for the pesto and finishing
- Pine nuts — 1–2 tbsp
- Stracciatella cheese (or burrata) — 150–200g (5.3–7 oz)
- Mortadella — 100–150g (3.5–5.3 oz), thinly sliced
- Balsamic glaze — to taste
- Pistachios, chopped — 2–3 tbsp
- Ground black pepper — to taste
How to Make It
- Preheat the oven to 250–260°C (482–500°F), using top and bottom heat with a pizza stone or baking sheet heated for at least 20 minutes. Stretch the dough into a 26–30cm (10–12 in) round and transfer it to parchment.
- Pre-bake the base for 5–7 minutes, until the edges are lightly golden and the center looks dry. This keeps the crust crisp after the toppings go on.
- While the base bakes, warm a skillet with 1–2 tbsp olive oil. Add the crushed or finely chopped garlic, then immediately add the cherry tomatoes. Cook over medium heat for 4–6 minutes, until softened and glossy like confit. Let cool slightly.
- Make the pesto: in a blender, combine the basil, 30–40g parmesan, pine nuts, and 2–3 tbsp olive oil until smooth. You want a thick sauce that spreads easily.
- To assemble, spread a layer of pesto over the hot base, scatter over the remaining grated parmesan, and arrange the warm cherry tomatoes on top.
- Spoon over the stracciatella, drizzle lightly with olive oil, and season with freshly ground black pepper.
- Finish with ribbons of mortadella, lifting the slices slightly for a lighter feel. Drizzle with balsamic glaze and shower with chopped pistachios. Serve immediately.
Nutritional Value
| Serving | 1/2 pizza |
|---|---|
| Calories | ≈ 950 kcal |
| Protein | ≈ 38 g |
| Fat | ≈ 62 g |
| Carbohydrates | ≈ 65 g |
| Fiber | ≈ 4 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 1400 mg |
FAQ
Can I substitute the stracciatella?
Yes, burrata or fresh fior di latte mozzarella will work well. Choose creamy cheeses that are not too wet so the crust stays crisp.
What can I use instead of pine nuts in the pesto?
Almonds, cashews, or pistachios all work. The flavor will shift, but the texture and richness will stay the same.
Do I need to add extra salt to the pizza?
Usually not: the parmesan, mortadella, and pesto already bring plenty of saltiness. If you like, add a pinch to the tomatoes while they cook.
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Tips and Variations
- For a better rise and a well-baked base, bake on high heat on a preheated stone or an inverted baking sheet.
- Do not overload the center: add the stracciatella in small spoonfuls, leaving gaps for steam to escape.
- Drizzle the balsamic glaze in a thin stream at the end so its sweetness does not overpower the creamy, nutty notes.
- For extra aroma, add a little lemon zest or a few drops of lemon juice to the pesto.
- Instead of mortadella, try prosciutto cotto or a good-quality delicate cooked ham.