When you put this pizza together, you need something to attach the pizza toppings. Here it's ricotta, but you can use a low-moisture mozzarella or goat cheese.


Credit: Christopher Testani

Recipe Summary

15 mins
1 hr
Makes one 8-by-24-inch pizza (or, double the ingredients, including dough, for one 13-by-18-inch pizza in a half sheet pan)

This recipe originally appeared in our Fall 2021 issue. Get the magazine here.


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 550° for at least 30 minutes*.

  • Using lightly oiled hands, dimple the dough by pushing your fingertips into the entire surface of the dough (Step 5). Spread the sauce evenly on top, leaving a 1/2-inch border.

  • Bake until the sauce begins to dry and the crust is set with golden-brown edges, 10 to 15 minutes (Step 6). (If baking in a half sheet pan, increase the bake time to 15 to 20 minutes.) Slide the pizza off the pan and onto a wire rack to cool completely, about 30 minutes.

  • Return crust to the same pan. Scatter cheese over sauce, then drizzle with 2 tsp. olive oil. Return the pizza to the oven to melt the cheese, about 5 minutes.

  • Slide the pizza off the pan and onto a cutting board. Slice into 8 pieces. (Slice into 9 pieces if baked in a half sheet pan.)

  • Spoon a scant 2 tbsp. ricotta onto the center of each slice. Fold a mortadella slice into quarters and place it on the ricotta. Sprinkle pistachios all over each slice. Serve immediately.


*Some home ovens will not reach 550° (in some cases 525° is the highest they will get). If this is the case, increase the baking time by 1 to 2 minutes. If you prefer a darker crust, simply bake the pizza longer, but check it every 30 seconds after the recommended time to make sure it doesn't burn.