If you’re looking for a show-stopping sandwich that combines the best of rustic Italian flavors and a touch of decadence, the Mortadella Pizza Sandwich with Burrata and Pistachios Recipe is absolutely the answer. This delightful creation features a pillow-soft pizza dough pocket baked to perfection, generously filled with creamy burrata, thinly sliced mortadella, and a crunchy sprinkle of pistachios, all brightened by zesty lemon and a hint of spice. It’s an irresistible blend of textures and tastes that feels indulgent yet approachable, perfect for sharing with friends or treating yourself to something extra special.
Ingredients You’ll Need
This Mortadella Pizza Sandwich with Burrata and Pistachios Recipe is surprisingly simple at its core, relying on a handful of high-quality ingredients that each play a crucial role in delivering remarkable flavor and texture. From the stretchy pizza dough to the luscious cheese and crunchy nuts, every element counts.
- King Arthur ‘00’ Pizza Flour (2 cups, 232g): The ultra-fine grind of this flour ensures a tender, chewy crust with the perfect bite.
- Instant Yeast (1/8 teaspoon): Helps the dough rise beautifully without overpowering flavor.
- Granulated Sugar (1/2 teaspoon): Just enough to feed the yeast and add a touch of sweetness.
- Table Salt (1 1/4 teaspoons): Essential for seasoning and bringing out the other flavors.
- Lukewarm Water (3/4 cup, 170g): Activates the yeast and allows the dough to come together smoothly.
- Olive Oil: Adds moisture to the dough and richness when brushing the sandwiches.
- Burrata (8 ounces, divided): Creamy and luxurious, it melts beautifully inside the sandwich.
- Mortadella (8 ounces, thinly sliced): Delicate, savory slices that bring the signature flavor punch.
- Roasted and Salted Pistachios (roughly chopped): For a lovely crunch and nutty contrast.
- Pecorino Romano or Parmesan Cheese: Adds sharp, salty layers of flavor.
- Lemon: Both zest and juice brighten up the sandwich with lively citrus notes.
- Nutmeg (freshly ground): Subtle warmth to deepen the flavor profile.
- Red Pepper Flakes (optional): For a gentle kick of heat if you’re in the mood.
- Flaky Sea Salt (optional): A final flourish for texture and seasoning.
How to Make Mortadella Pizza Sandwich with Burrata and Pistachios Recipe
Step 1: Prepare the Dough
The heart of this recipe is the tender, bubbly pizza dough that requires some patience but minimal hands-on time. Mix the flour, yeast, sugar, and salt with lukewarm water to create a rough dough. Let it rest covered for 30 minutes, then perform gentle bowl folds to strengthen the gluten. After folding, allow it to rise for 12 to 24 hours at room temperature—this slow fermentation develops flavor and texture unlike any shortcut dough.
Step 2: Shape and Rise the Dough Balls
Once the dough has risen and looks airy, gently divide it into two balls on a floured surface. Shape each ball by folding edges towards the center repeatedly to build tension. Rest these balls, seam-side down, for an additional 45 to 60 minutes so they puff up nicely, creating a base that’s soft yet sturdy to hold all those delicious fillings.
Step 3: Preheat and Prepare for Baking
Get your oven blazing hot at 500°F with a baking steel or stone inside for at least 30 minutes for radiant heat. This step is key to achieving that beautifully crisp yet tender crust. Prepare your baking peel with floured parchment half-moons to make transferring the sandwiches in and out of the oven seamless and mess-free.
Step 4: Stretch and Fold the Dough Rounds
Gently flatten each dough ball into a 9-10 inch circle, careful not to deflate the edges so they puff up in the oven. Brush lightly with olive oil, then fold each circle in half to form a half-moon shape. Place the dough pockets on parchment and jiggle a bit to ensure they’re not sticking and are ready to slide onto the stone.
Step 5: Bake the Pizza Sandwich Pockets
Slide the dough pockets onto the preheated stone and bake for about 4-5 minutes until set and lightly browned, then switch on the broiler to get those signature charred spots. Keep an eye as it takes just 2-3 minutes under the broiler to develop that golden crispness. Let the baked pockets cool about 2 minutes before handling—they will be hot and steamy inside!
Step 6: Assemble the Mortadella Pizza Sandwich with Burrata and Pistachios Recipe
Open each pocket carefully and layer on the luscious torn burrata, followed by mortadella slices folded to give dimension. Zest lemon on top and drizzle fresh juice for brightness. Add the crunchy chopped pistachios, a generous grating of Pecorino or Parmesan, a dusting of nutmeg, and if you like, some red pepper flakes and flaky sea salt. A little drizzle of olive oil finishes it off beautifully.
Step 7: Final Touches
Fold the pockets closed again, brush with olive oil on the outside, and sprinkle a few more pistachios and Parmesan on top for an inviting look and extra flavor crunch. Serve warm for that melty, nutty, and savory bite sensation.
How to Serve Mortadella Pizza Sandwich with Burrata and Pistachios Recipe
Garnishes
Fresh herbs like basil or arugula can add a peppery freshness that brightens the rich flavors in this sandwich. A sprinkle of chili flakes or a few drops of aged balsamic vinegar can also elevate the flavor profile, giving a beautiful contrast that makes each bite more interesting and layered.
Side Dishes
Keep the sides simple so this sandwich shines as the star. A crisp green salad with lemon vinaigrette complements the richness perfectly. Or for a rustic touch, pair with roasted cherry tomatoes or a light bowl of minestrone soup for a hearty, balanced meal experience.
Creative Ways to Present
Elevate your presentation by cutting the sandwiches into halves or thirds and skewering them with small picks for easy sharing at gatherings. Serving on a wooden board with scattered pistachios and cheese shavings makes a gorgeous rustic spread. Adding edible flowers can also create a visual wow factor for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store unfilled baked dough pockets covered in the refrigerator for up to three days to maintain their texture. Filling and assembling fresh just before serving keeps the flavors vibrant and the burrata creamy.
Freezing
Unbaked dough balls freeze well if wrapped tightly in plastic wrap and placed in a freezer bag. Thaw overnight in the fridge before proceeding with shaping and baking. Baked and filled sandwiches are best enjoyed fresh, so freezing after baking is not recommended.
Reheating
To warm leftover baked pockets, wrap them in aluminum foil and place directly on an oven rack at 300°F for 5 to 10 minutes until heated through. This method preserves the crispy exterior while gently warming the luscious filling inside for that fresh-out-of-the-oven experience.
FAQs
Can I use a different type of cheese instead of burrata?
Absolutely! Fresh mozzarella or ricotta are great alternatives that offer a creamy texture and mild flavor similar to burrata, making them perfect substitutes in this Mortadella Pizza Sandwich with Burrata and Pistachios Recipe.
What if I don’t have ‘00’ pizza flour?
While ‘00’ flour is ideal for that tender, chewy crust, you can use all-purpose flour as a substitute. The texture will be slightly different but still delicious, so no worries about improvising.
Can I make the dough without yeast?
Yeast is essential for the dough’s rise and airy texture, so omitting it will result in a flat, dense bread. If you want a quicker option, you could try a soda bread variant, but it won’t have the same signature feel of this recipe.
How long can I keep assembled sandwiches before serving?
It’s best to assemble this sandwich just before serving to preserve the creaminess of the burrata and the crispness of the pistachios. If needed, you can prepare the components ahead of time and assemble last minute for maximum freshness.
Is there a way to make this recipe vegetarian?
Definitely! To make this sandwich vegetarian, simply omit the mortadella and increase the amount of burrata or add roasted vegetables like eggplant or zucchini to keep it hearty and flavorful.
Final Thoughts
This Mortadella Pizza Sandwich with Burrata and Pistachios Recipe is a true labor of love that brings together simple ingredients in such a rewarding way. The blend of creamy cheese, savory mortadella, and crunchy pistachios nestled inside a perfectly baked dough pocket is a taste sensation that never fails to impress. Whether you’re cooking for friends or indulging yourself, I encourage you to give this recipe a try — it’s bound to become one of your favorite go-to dishes!
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Mortadella Pizza Sandwich with Burrata and Pistachios Recipe
- Total Time: 13 hours 46 minutes
- Yield: 4 sandwiches
Description
This Mortadella Pizza Sandwich recipe combines a beautifully fermented and baked pizza dough pocket filled with creamy burrata cheese, thinly sliced mortadella, crunchy pistachios, and zesty lemon. The dough is made with ‘00’ pizza flour, fermented overnight for optimal texture and flavor, then baked on a hot baking stone or steel until golden and bubbly. The sandwiches are garnished with pecorino Romano, nutmeg, and red pepper flakes for a perfect balance of flavors and textures.
Ingredients
Dough Ingredients
- 2 cups (232g) King Arthur ‘00’ Pizza Flour, plus more for dusting
- 1/8 teaspoon instant yeast or active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/4 teaspoon (8g) table salt
- 3/4 cup (170g) lukewarm water (105°F to 115°F)
- Olive oil (for brushing)
Filling and Garnish
- 8 ounces (226g) burrata (preferably in two 4-ounce balls), or fresh mozzarella or ricotta, divided
- 1 lemon (for zest and juice)
- 8 ounces (226g) mortadella, very thinly sliced; divided
- Roasted and salted pistachios, roughly chopped
- Pecorino Romano or Parmesan cheese, for grating
- Freshly ground nutmeg
- Red pepper flakes (optional)
- Flaky sea salt (optional)
Instructions
- Make the Dough: In a medium bowl, combine flour, yeast, sugar, and salt. Add lukewarm water and stir until a rough but cohesive dough forms.
- Initial Rest: Cover the bowl and let the dough rest at room temperature for 30 minutes.
- Bowl Folding: Uncover and using wet hands, grab a section of dough, lift and fold it into the center. Repeat 4 to 6 times, turning the bowl a quarter turn each time.
- Long Fermentation: Cover the bowl again and let the dough rise at room temperature for 12 to 24 hours, until bubbly and aerated.
- Divide and Flour Surface: An hour before baking, generously flour a work surface. Divide the dough into two equal pieces (about 200g each) using a bowl scraper, transfer to the floured surface.
- Pres shaping Dough Balls: Stretch and fold the edges of each dough piece toward the center 5 to 6 times to create tight balls. Place seam-side down on the floured surface.
- Second Rise: Cover and let the dough balls rise for 45 to 60 minutes until puffy.
- Preheat Oven and Baking Surface: Place rack in upper third of oven with baking steel or stone on it. Preheat oven to 500°F for at least 30 minutes to heat the stone thoroughly.
- Prepare Parchment and Peel: Lightly flour a baker’s peel or baking sheet. Cut 9″ parchment rounds in half to create half-moons, dust with flour, and place on peel or sheet.
- Shape Dough Circles: Gently depress dough centers with floured fingertips, leaving a 1/2″ to 1″ border untouched to ensure a bubbly crust. Use knuckles to gently stretch dough into 9″ to 10″ circles, adding flour to hands if sticky.
- Brush with Olive Oil and Fold: Brush each dough round lightly with olive oil, then fold in half to form semi-circles.
- Transfer to Baking Stone: Place folded dough pockets onto the parchment half-moons and slide onto preheated baking stone or steel.
- Bake Dough Pockets: Bake for 4 to 5 minutes until dough sets and becomes lightly brown in spots.
- Broil for Crispness: Turn on the top broiler and bake an additional 2 to 3 minutes until golden brown and charred in spots, rotating as needed to prevent burning.
- Cool Before Filling: Remove baked pockets and cool on a wire rack for about 2 minutes until manageable.
- Assemble Sandwiches: Gently open dough pockets. Tear burrata ball in half and distribute on bottom half of each. Layer folded mortadella slices on top. Zest lemon over mortadella, then squeeze lemon juice. Sprinkle pistachios and grate Parmesan cheese on top. Finish with freshly ground nutmeg, red pepper flakes (optional), flaky sea salt (optional), and drizzle with olive oil.
- Garnish: Fold pockets closed, brush with more olive oil, and sprinkle additional pistachios and Parmesan on top.
- Storage: Enjoy sandwiches fresh. Store baked but unfilled dough covered in refrigerator up to 3 days. Reheat wrapped in foil in 300°F oven for 5 to 10 minutes before filling.
Notes
- Use ‘00’ flour for the best pizza dough texture and elasticity.
- Allowing the dough to ferment overnight enhances flavor and bubble formation.
- Handle dough gently when shaping to preserve air bubbles for a light crust.
- Preheating the baking stone/steel is crucial for achieving a crisp, well-cooked crust.
- Substitute burrata with fresh mozzarella or ricotta if preferred, adjusting amount accordingly.
- Optional red pepper flakes add a spicy kick, adjust to taste.
- Baked dough pockets can be stored and reheated for convenience.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
