Pizza con Mortadella, Pistacchio e Burrata

Pizza con Mortadella, Pistacchio e Burrata is a modern Neapolitan-style pizza that combines the rich, creamy burrata cheese with delicate slices of mortadella and a generous sprinkle of crushed pistachios. Its roots trace back to Campania, where traditional pizza makers began experimenting with premium cured meats and fresh cheeses, though the specific combination gained popularity in the 2010s as a gourmet offering in pizzerias across Italy and beyond. The key ingredients are a high-hydration pizza dough baked in a wood-fired oven, cream of pistachio or crushed pistachios, thinly sliced mortadella (preferably from Bologna), and a whole burrata placed in the center after baking to preserve its luscious texture. A great version is distinguished by the contrast of temperatures—the hot, crisp Neapolitan crust, the cool, molten burrata, and the room-temperature mortadella—along with a balance of nutty sweetness from the pistachio and the subtle saltiness of the meat. Regional variations include the addition of pistachio pesto as a base sauce or the use of stracciatella instead of whole burrata for easier distribution. In Spain, Oro Denapoli in Los Cristianos is praised by the reviewer Only Scrans for executing this pizza with a perfectly charred cornicione and generous toppings, exemplifying how this dish has traveled beyond Italian borders while retaining its core identity.