Whole wheat Milanese pizza with mortadella and pistachios

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Whole wheat Milanese pizza, mortadella and pistachio pizza
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Whole wheat Milanese pizza, mortadella and pistachio pizza

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: ItalianDifficulty: Easy
Persons

2

rations
Preparation time

1

hour 
Cooking time

15

minutes
Calories

1215

kcal/ration
Resting time

3

hours 
Total time

4

hours 

15

minutes

Do you feel like pizza?

This is a healthier version of a Milanese pizza that I tried at the Slice Milano restaurant on one of my trips to Milan.

It is very easy to make and the truth is that it is delicious. With very few ingredients, it is a homemade and different pizza that will not leave you indifferent. Each slice of this pizza is an invitation to a gastronomic experience that awakens all the senses, making each bite a lasting memory. Enjoy a unique experience with this delicious pizza milanesa!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Ingredients for the dough

  • 250 gr Water at room temperature

  • 15 gr Fresh yeast

  • 300 gr Whole wheat flour

  • 100 gr Durum wheat flour

  • 1 c.c. Salt

  • Ingredients for the filling

  • Grana Padano, Emmental and Mozzarella cheese blend to taste

  • Fried tomato with basil

  • 6 Slices of Italian mortadella

  • 25 Crushed pistachios

  • 30 gr Extra virgin olive oil

Pasos

  • Dough preparation
  • Start by mixing the water and yeast in a large bowl, using a whisk to integrate both ingredients well.
  • Add the flours (whole wheat and durum wheat) and salt to the bowl. Stir until a solid mass is obtained. This mixing process is known as flour hydration.
  • Knead the mixture for 5 minutes with your hands, or if you have a mixer, for 3 minutes. Here we are developing the gluten in the dough so that it is elastic and can rise well.
  • Let the dough rest in the same bowl, covered with plastic wrap or a silicone lid for 3 hours. This is the fermentation process, in which the yeast will do its work and the dough will rise.
    • masa integral pizza
  • Preparation of the filling and assembly of the pizza
  • After resting, roll out the dough on a baking paper with a little flour, shaping it round with your hands and leaving a border. You can use a rolling pin if you prefer a thinner pizza.
  • Add a layer of fried tomato mixed with basil on the stretched dough, and then the mix of Grana Padano, Emmental and Mozzarella cheeses.
    • ingredientes relleno 2
  • Pizza baking
  • Preheat the oven to maximum, with heat up and down and with fan if it has one, this helps the pizza to cook evenly.
  • After 10 minutes of preheating, insert the pizza to bake. This usually takes about 10 minutes. If you notice that the cheese is browning too much but the bottom of the pizza is not yet browned, you can change the oven setting to bottom heat only and leave it for 5 more minutes.
  • Completion of the dish
  • Once the pizza is perfectly baked, just add the mortadella slices and the mixture of crushed pistachios and olive oil on top.

Video

Notas

  • Kneading: Kneading time may vary depending on the force you apply and the ambient temperature. Pay attention to the texture of the dough: it should be soft and elastic when ready.
    • >
  • Dough resting time may vary depending on the ambient temperature. You will need more time if it is cold, and less time if it is hot.
  • The recipe is intended for 1 pizza, a standard size pizza would normally serve 2 people.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 360g
  • Total number of serves: 2
  • Calories: 1215kcal
  • Fat: 44.9g
  • Saturated Fat: 7.78g
  • Sodium: 1163mg
  • Potassium: 292mg
  • Carbohydrates: 131.5g
  • Fiber: 19.78g
  • Sugar: 2.7g
  • Protein: 32.8g
If you are looking for 10

Key points of the recipe

  1. Kneading and fermentation of the dough: Be sure to knead the dough long enough to develop the gluten, which will give it elasticity and allow it to rise properly. The 3-hour rest is crucial for a good fermentation, so don’t skip this step and make sure the dough is in a warm place to facilitate the process.
  2. Pizza preparation and cooking: Preheat the oven to maximum to simulate a pizza oven and ensure even cooking. Watch the pizza while baking to prevent the cheese from browning too much before the base is ready. If necessary, adjust the oven setting so that the base reaches the perfect golden brown.
  3. Add fresh ingredients after baking: Add mortadella slices and crushed pistachios mixed with olive oil after baking the pizza. This will maintain the fresh texture and flavor of these ingredients, creating a delicious contrast with the hot, crispy base.

Pairing with wine

For a whole wheat mortadella and pistachio pizza like this one, my recommendation would be a light white wine with moderate acidity to balance the fat from the mortadella and cheeses. White wine also tends to complement well the flavors of nuts, such as pistachios. A good example could be an Italian Pinot Grigio, which would also add a local touch to the combination.

We should avoid full-bodied red wines high in tannins, as they could dull the flavors of the pizza and make the combination too heavy.

Beer pairing

To pair with beer, an interesting option could be a Pale Ale. This type of beer has enough body to support the rich flavors of mortadella and cheese, but at the same time, its citrus and slightly bitter character can help counteract the richness and fat of the pizza.

We should avoid beers that are too bitter or intense, such as IPAs (oh surprise!), as they could overwhelm the delicate flavors of the dish.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Elena Fenoll
Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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