Mortadella and pistachio pinsa

A fresh, cold-served take on classic Italian flavours

Light, airy Roman-style pinsa becomes the perfect base for this colourful, no-heat sandwich. Paper-thin mortadella, creamy mozzarella di bufala, sweet tomato slices and a generous swipe of pistachio pesto bring together the elegance of Northern Italy in a handheld form.

The final touch? A vibrant tangle of micro-greens – pea shoots, purple radish, and young mustard leaves – adding crunch, colour and a gentle peppery freshness.

Ingredients

Pinsa base (pre-baked and cooled)

Pistachio pesto

Slices of mortadella

Mozzarella di bufala, torn

Fresh tomato slices

Mixed microgreens (pea shoots, radish, mustard, cress.)

Assembly

1. Spread pistachio pesto on the pinsa base.

2. Lay tomato slices, then add chunks of mozzarella di bufala.

3. Fold or layer mortadella on top.

4. Finish with a generous handful of fresh microgreens.

5. Serve cold – no reheating, the pinsa stays soft and airy.

Notes

The pistachio + mortadella combo is a modern nod to Bologna and Bronte, a pairing now found everywhere from Roman street food stalls to chic Milanese cafés.

Works as a light lunch, aperitivo bite or picnic sandwich.

Optional upgrade: a drizzle of extra-virgin olive oil and a crack of black pepper.