Mortadella, Burrata di Andria PGI, Crushed Pistachio & Lemon Zest Pinsa

Step-by-step procedure

Begin by preheating your fan-assisted oven to 220°C (430°F). For a perfectly golden, restaurant-style finish, lightly brush the edges of the Alimenta Gourmet Pinsa with extra virgin olive oil and bake it directly on the center oven rack. Without using a baking tray, the heat circulates more efficiently, giving the pinsa an even crispier crust.

Bake for approximately 5 minutes. Keep an eye on the color: the pinsa is ready when the edges are golden brown and the base feels firm to the touch while maintaining its signature soft, airy interior. Once baked, transfer it immediately to a wooden serving board.

Arrange the Mortadella slices over the warm surface without pressing them down. Create gentle folds to add volume and elegance to the dish. The residual heat from the base will naturally release all the delicate aromas of the cured meat.

Generously sprinkle the crushed pistachios over the Mortadella. Their toasted flavor pairs perfectly with the savory notes of the cured meat, adding the essential crunchy texture that makes every bite irresistible.

Place the whole Burrata di Andria PGI right in the center of the pinsa. The chef’s secret? Lightly score the top with a cross to reveal the creamy stracciatella filling inside. Make sure to remove it from the refrigerator at least 20 minutes beforehand, allowing it to soften slightly so it releases all of its delicate sweetness when it meets the warm pinsa.

Grate the zest of a fresh organic lemon directly over the burrata and Mortadella. The citrus aroma refreshes the palate and brings perfect balance to the recipe. Finish with a final drizzle of extra virgin olive oil and serve immediately.

Alimenta’s secrets for a gourmet Pinsa

The key to impressing your guests is balancing temperatures. Remove the Burrata di Andria PGI from the refrigerator at least 20 minutes before serving. Its creamy stracciatella center will gently melt over the hot base without cooling it down, releasing the full aroma of fresh milk.

For an extra touch of color and flavor, try adding confit cherry tomatoes or sun-dried tomato petals. Their acidity creates the perfect contrast with the sweetness of the Mortadella, making the dish both visually stunning and more complex on the palate.

Looking for an extra burst of flavor? Pair the lemon zest with fresh basil or a drizzle of Aceto Balsamico di Modena PGI glaze. It’s the perfect finishing touch to enhance the richness of the toppings and bring every flavor into perfect harmony.

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