Il Circolo del Forno
It is said that in a kitchen still warm from the evening's baking, a handful of pistachios accidentally ended up on the freshly rolled dough. The toasted aroma combined with the creaminess of the burrata and the delicacy of hand-folded mortadella, transforming a family pizza into a memorable recipe. This is how this version was born: simple in its essence, striking in its result, designed to surprise at first glance and ultimately convince with the first bite.
The Velvet Green is a pizza to assemble in 20 minutes with a ready-made dough ball. The mozzarella cooks in the oven, and the mortadella and burrata are added only afterward — to maintain the freshness and texture of both. The unsalted pistachio, half in powder and half in granules, adds texture and an aromatic note without overpowering.
In short
- Total time: 20–25 minutes (with ready-made dough)
- Difficulty: Easy
- Result: melted mozzarella, mortadella, and raw burrata, crispy pistachio
- Equipment: refractory stone or preheated baking sheet, oven at 480 °F (250 °C)
Ingredients
Base
| Ingredient | Quantity | Notes |
|---|---|---|
| Dough ball | 8¾–12 oz (250–340 g) | Already risen and ready to roll out |
| Whole milk mozzarella | 6 slices | Well drained |
| Extra virgin olive oil | to taste | For seasoning before cooking |
| Unsalted pistachios | 1½ tablespoons | Half ground to powder, half coarsely chopped |
Finishing (raw)
After cooking
- 6–8 thin slices of mortadella
- 6 oz (170 g) of burrata
- Chiffonade basil
- A drizzle of chili oil
Procedure
- 1Rolling with pistachio powder
Roll out the dough to the desired size, incorporating the pistachio powder during the rolling: sprinkle it directly on the surface of the dough while stretching it with your fingertips. This creates a pistachio-flavored crust that bakes up fragrant.
- 2Base seasoning
Drizzle the rolled out pizza with extra virgin olive oil and evenly distribute the slices of mozzarella, leaving the edges clear. Do not add other toppings at this stage: the pizza cooks white.
- 3Cooking — until golden brown
Bake in the oven at the highest temperature (ideally 480°F (250°C), with a preheated stone or tray) until the crust is golden and the cheese is melted. The time varies depending on the oven and the thickness of the dough: on average 8–12 minutes.
- 4Sliced Mortadella
Remove the pizza from the oven and cut it immediately into slices. Fold a slice of mortadella over each slice, in the shape of a bow — the residual heat gently softens the meat without cooking it, enhancing its aroma.
- 5Burrata and Green Finish
Tear the burrata by hand into irregular pieces and distribute it over the still-hot pizza. Sprinkle with coarsely chopped pistachios and chiffonade basil. Finish with a thin drizzle of chili oil.
- 6Immediate Service
Serve immediately: the burrata starts to warm up upon contact with the hot pizza and becomes even creamier in the first two or three minutes. Waiting too long compromises its consistency.
Technical Notes
- Pistachio powder in the stretch: this is the detail that distinguishes this recipe. The powder incorporated during stretching binds to the dough during baking and creates a crust with a roasted flavor that balances the creaminess of the burrata and the delicacy of the mortadella.
- Mortadella always raw: Mortadella should never be put in the oven — direct heat alters its aroma and makes it rubbery. The residual heat from the freshly baked pizza is sufficient to warm it without cooking it.
- Unsalted pistachios: Using already salted pistachios makes the pizza excessively salty along with the mortadella. Choose natural pistachios and, if you wish, lightly toast them in a pan before chopping to amplify their aroma.
- Burrata at room temperature: Take the burrata out of the refrigerator at least 15 minutes before using it — the room temperature consistency is much creamier and mixes better with the hot pizza.
Recipe by Il Circolo del Forno — April 2026