Pistachio mortadella pie - an experiment

in Foodies Bee Hive2 years ago (edited)

I called this an experiment because I tried this combination of flavors for the first time in the local pizzeria "Majstor i Margarita", if you ever happen to be in Belgrade, stop by, they have been awarded and ranked in the top 50 European pizzerias for a reason.

I adore pistachios, mortadella too, I don't have the original recipe, what I borrowed from them are actually just those two ingredients + pesto.

And I don't even make pizza, but a pie with ready-made crusts.

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What we need are:

Half a pack of store-bought pie crusts
200 g thinly sliced mortadella salami
50-100 g of chopped pistachios
mozzarella cheese
2 teaspoons pesto
2 eggs
3 tablespoons sour cream
Oil, salt, half teaspoon baking powder, and pepper

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Whisk the eggs, 2 spoons of sour cream, spices, and baking powder together.

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Whisk in the remaining sour cream and pesto.

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Crush the pistachios.

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Shredded mozzarella to taste.

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Oil the mold and line the bottom and sides with crust.

The order of stacking is totally irrelevant.
Choose what works the best for you.

My choice was: cheese - egg filling - crust - pistachio - crust - egg filling - mortadella - crust - a little oil and pistachios ...

Coat the upper part of the pie with additional oil from a pesto jar, a teaspoon of sour cream, and sprinkle with pistachios and sea salt.

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Also, spray a little oil all over the top (it's a pie after all)

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The pie was baked in a preheated oven at 200 degrees, then I reduced it to 180 degrees.

As you can see, the pistachios and sour cream baked faster (they didn't burn), but I didn't like the color, at the beginning of baking you can use foil and cover it, remove and bake it till the end without.

In addition to all the full-fat ingredients, the pie is not overly greasy but it is moist, and the taste is the one I was looking for.

Bon appetit, guys! 🍴

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