Instructions

Place a pizza stone in the middle of your oven and preheat to 500 degrees F. You could also cook this pizza on a grill, or if you have the capability, try your fireplace! I like to place a folding camping grate on my hearth, and cook pizzas and flatbreads right on it.

Next, gather all of your toppings and ingredients. Place all of the pistachio pesto ingredients into a food processor and blend until smooth. Reserve. Slice and brown the mushrooms in some butter in a saute pan.

Start with store bought or homemade pizza dough balls. Throw some flour down on a clean dry surface and press the dough ball flat.

Once the ball is flat, focus on the edges by pressing them completely flat to the surface you are working on. This will leave a higher point in the center of the dough ball, much like a small mound. Flip the dough ball over and slowly start to stretch the dough a little at a time from the edge while pushing down slightly in the middle. Stretch the dough until you have a roughly 12-inch circle.

Place on a floured pizza peel. Par-bake the blank dough on the preheated stone for about 5 minutes. Allow the crust to cool slightly before adding the toppings.

Evenly spread pistachio pesto over the whole crust. Top with dollops of ricotta, slices of mortadella and the cooked mushrooms. Drizzle with chile oil.

Slide the pizza onto the preheated stone. Turn the light on the oven and set a timer for 5 minutes. Check the pizza, if the crust is cooked, remove the pizza from the oven and place it onto a cooling rack. Once the pizza is set, about 1-2 minutes, slide it onto a cutting board, cut and enjoy!