Pistachio and Mortadella Pizza

Pur?e pistachios, Parmesan, oil, lemon juice, salt, and ? cup water in a food processor until smooth. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10? circle about ?? thick, leaving a 1? crust around the edges.

Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ?? thick; transfer to a semolina-dusted pizza peel.

Spread ? cup pistachio pur?e over dough and distribute a quarter each of the mortadella, cheeses, and basil over the top; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.

This recipe is an excerpt from the cookbook "To keep, to cook, to bake". You'll find all recipes here. Purchase the original book for more recipes like this.