FLAVOR EXPERIENCE - RECIPES

Real California Burrata, Mortadella & Pistachio PanIzza

INGREDIENTS:

Pistachio Pesto
3/4 ounce/18 grams garlic
12 ounces/300 grams pistachios, shelled, not toasted
1 cup/250-300 grams extra virgin olive oil
1/2 cup/100 grams Real California aged Cheddar cheese
Lemon juice, to taste
Salt
Black pepper

For the Bake
1 frozen, defrosted Pinza, cut in half horizontally
Extra virgin olive oil, for drizzling
3 ounces/113 grams Real California Mozzarella cheese shreds
3 tablespoons/70 grams Pistachio Pesto

After Assembly
6 ounces/170 grams Mortadella, thinly sliced
6 ounces/170 grams Real California Burrata cheese
15-20 basil leaves, torn into pieces
Maldon sea salt

PER ORDER:

DIRECTIONS:

Brush top of Pinza with olive oil and place in a hot oven until just crisp. Do not over brown.
Remove from the oven and open Pinza horizontally.
Spread the bottom with pesto and sprinkle with Mozzarella.
Place the bottom only back in the pizza oven to melt the cheese.
Top with Mortadella, Burrata, fresh basil leaves and salt.
Close the Pinza, per a sandwich, and cut into 15 squares to serve, securing the top with toothpicks.

Yield : 1 pizza/pinza (approximately 15 small sandwiches)

Chef note: Pesto can be frozen. Add lemon juice and cheese after thawing.

Credit: Chef Barbara Alexander

Browse By This Recipe's Dairy Ingredients:

Cheese

FLAVOR EXPERIENCE - RECIPES

Real California Burrata, Mortadella & Pistachio PanIzza

INGREDIENTS:

PER ORDER:

DIRECTIONS:

Browse By This Recipe's Dairy Ingredients:

Real California Burrata, Mortadella & Pistachio PanIzza

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