I called this an experiment because I tried this combination of flavors for the first time in the local pizzeria "Majstor i Margarita", if you ever happen to be in Belgrade, stop by, they have been awarded and ranked in the top 50 European pizzerias for a reason.
I adore pistachios, mortadella too, I don't have the original recipe, what I borrowed from them are actually just those two ingredients + pesto.
And I don't even make pizza, but a pie with ready-made crusts.
What we need are:
Half a pack of store-bought pie crusts
200 g thinly sliced mortadella salami
50-100 g of chopped pistachios
mozzarella cheese
2 teaspoons pesto
2 eggs
3 tablespoons sour cream
Oil, salt, half teaspoon baking powder, and pepper
Whisk the eggs, 2 spoons of sour cream, spices, and baking powder together.
Whisk in the remaining sour cream and pesto.
Crush the pistachios.
Shredded mozzarella to taste.
Oil the mold and line the bottom and sides with crust.
The order of stacking is totally irrelevant.
Choose what works the best for you.
My choice was: cheese - egg filling - crust - pistachio - crust - egg filling - mortadella - crust - a little oil and pistachios ...
Coat the upper part of the pie with additional oil from a pesto jar, a teaspoon of sour cream, and sprinkle with pistachios and sea salt.
Also, spray a little oil all over the top (it's a pie after all)
The pie was baked in a preheated oven at 200 degrees, then I reduced it to 180 degrees.
As you can see, the pistachios and sour cream baked faster (they didn't burn), but I didn't like the color, at the beginning of baking you can use foil and cover it, remove and bake it till the end without.
In addition to all the full-fat ingredients, the pie is not overly greasy but it is moist, and the taste is the one I was looking for.
Bon appetit, guys! 🍴