Pistachio and Stracciatella Neapolitan Pizza
Pistachio and Stracciatella Neapolitan Pizza
Experience a delightful twist on traditional Neapolitan pizza with this Pistachio and Stracciatella creation. The delicate, creamy stracciatella cheese melts into luscious pools atop the perfectly blistered, chewy crust, providing a luxurious base. Crushed pistachios are artfully scattered, offering a satisfying crunch and a nutty depth that beautifully complements the mild sweetness of the cheese. A drizzle of extra virgin olive oil and a whisper of sea salt elevate the flavors, making each bite a harmonious blend of textures and tastes. This pizza is a sophisticated yet approachable choice for home cooks seeking to impress with a unique topping combination that speaks to the artisanal spirit of Neapolitan pizza-making. It’s perfect for a special weeknight dinner or a weekend gathering, offering a memorable culinary adventure beyond the classic Margherita. The high heat baking method is essential for achieving the signature Neapolitan crust.
- Preparation time
- 30 min
- Cooking time
- 1 hr 30 min
- Total time
- 2 hrs
- Servings
- 2
Instructions
Preparation
- 1Preheat your pizza oven or conventional oven to its highest possible temperature (ideally 450-500°C / 850-930°F for a pizza oven, or 250°C / 480°F for a standard oven with a pizza stone) for at least one hour.
- 2If using canned San Marzano tomatoes, gently crush them by hand in a bowl. Season with a pinch of sea salt and a drizzle of olive oil, mixing well.
- 3Roughly crush the shelled pistachios. If using unshelled, ensure they are hulled first.
- 4Tear the stracciatella cheese into smaller, manageable pieces.
Assembly and Baking
- 1Lightly dust your work surface with flour or semolina. Take one ball of Neapolitan pizza dough and gently stretch it from the center outwards, maintaining a slightly thicker cornicione (crust) around the edge.
- 2Transfer the stretched dough to a lightly floured pizza peel. Spoon half of the crushed San Marzano tomato mixture onto the center of the dough, spreading it evenly while leaving a 1-2 cm border for the crust.
- 3Carefully slide the pizza into the preheated oven. Bake for approximately 60-90 seconds in a pizza oven, or 8-12 minutes in a conventional oven, until the crust is puffed, charred in spots, and the base is crispy.
- 4Once baked, remove the pizza from the oven. Immediately scatter half of the torn stracciatella cheese over the hot pizza, allowing it to melt slightly from the residual heat.
- 5Evenly sprinkle half of the crushed pistachios over the cheese. Finish with a drizzle of extra virgin olive oil and a pinch of sea salt.
- 6Repeat the process for the second pizza. Serve immediately and enjoy the Neapolitan flavors.
Nutrition Information
- Calories
- 950 kcal
- Protein
- 35 g
- Fat
- 45 g
- Carbs
- 95 g
| Nutrient | Per serving |
|---|---|
| Calories | 950 kcal |
| Protein | 35 g |
| Fat | 45 g |
| Carbs | 95 g |
Tips
- For the best Neapolitan crust, your oven must be as hot as possible. Use a pizza stone or steel to retain heat.
- Gentle handling of the dough is key. Avoid overworking it to maintain the airy, open crumb structure characteristic of Neapolitan pizza.
- Serve immediately to enjoy the cheese at its creamiest and the crust at its crispiest. A final drizzle of olive oil enhances flavor.