Mushroom Pizza with Capicola & Pistachio Pesto
Mushroom Pizza with Capicola & Pistachio Pesto

Sure to be a winner on any menu, this gourmet mushroom pizza delivers fresh and tasty flavours.

Servings: 1

Ingredients

  • ¼ cup packed fresh basil
  • ¼ cup packed fresh parsley
  • ¼ cup olive oil
  • 3 tbsp toasted pistachios
  • 1 tbsp almonds
  • 2 cloves garlic
  • 1 tsp lemon zest
  • ¼ tsp each salt and pepper
  • 6 oz (175 g) pizza dough
  • 1 cup Galbani Professionale ® Pizza Mozzarella 21% Tigrato Shred
  • 2 oz (60 g) thinly sliced mushrooms
  • 2 oz (60 g) thinly sliced capicola
  • 1 cup arugula
  • 1 tbsp chopped hot chili peppers in oil
Products Used:
Galbani Professionale Pizza Mozzarella Cheese 21% Tigrato Cut Shred

Directions

  1. Preheat oven to 500ºF (260ºC). In food processor, blend together basil, parsley, oil, pistachios, almonds, garlic, lemon zest, salt and pepper until smooth.
  2. On lightly floured surface, roll out dough into 11-inch (28 cm) round. Transfer to pizza pan dusted lightly with flour. Spread pesto over dough, leaving ½-inch (1 cm) border all around. Sprinkle with cheese; top with mushrooms and capicola.
  3. Bake until crust is golden brown and cheese is melted and bubbling.
  4. To serve, scatter arugula and chopped hot chili peppers in oil over top.

Tips

Alternatively, bake pizza in pizza oven or wood-burning oven, adjusting baking time and oven temperature as needed.

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