Mortadella Pizza Sandwichwith Pistachio Pesto

In a bowl, combine flour, dry yeast, cold water, and olive oil; mix lightly until a smooth dough forms.

Add salt and knead for 10–15 minutes until the dough is elastic.

Let the dough rise for 2 hours at room temperature until doubled in size.

Divide the dough into three equal balls (approximately 220–250 g each).

Place the balls in a covered container and let them ferment for 2 days; bring to room temperature for 1 hour before baking.

Preheat the oven to 750°F (752 °F).

Flatten each dough ball, brush with olive oil, fold in half, and bake until golden brown, about 8–10 minutes.

While the dough bakes, roast pistachios lightly in a dry pan, then let them cool.

Pulse pistachios, grated parmesan, garlic, and fresh basil in a food processor until coarse.

With the processor running, slowly drizzle in extra‑virgin olive oil until a thick pesto forms.

Season the pesto with salt, black pepper, and lemon juice; adjust to taste.

Open the baked pizza dough and spread a generous layer of pistachio pesto.

Top with mortadella slices, place the burrata ball in the center, and add a handful of arugula.

Serve the sandwich immediately while the dough is still warm.