Hangover Pizza

Place a pizza stone in the upper third of an oven and preheat to 475°F (245°C) or preheat a pizza oven according to the manufacturer’s instructions.

To make the ground pistachios, put 1 teaspoon of the pistachios in a food processor and process until ground. Set aside.

To make the whipped pistachio pesto, in a food processor, combine the rest of the pistachios, the Parmesan and ricotta and process until ground. Add the basil and pulse until finely chopped. With the processor running, pour in the olive oil and process until blended. Add the lemon juice and pulse to combine. Season with salt and pepper. Set aside.

To make the pizza, on a lightly floured work surface, stretch the pizza dough into a 10- to 12-inch (25- to 30-cm) round. Transfer the dough to a lightly floured pizza peel. Scatter the mozzarella evenly over the dough and drizzle with olive oil.

Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is a deep golden color and the cheese is bubbling, about 12 minutes in a conventional oven or as directed for your pizza oven.

Using the pizza peel, transfer the pizza to a cutting board and let cool for 3 minutes. Top with the mortadella and dollops of the pistachio pesto. Sprinkle with red pepper flakes, Parmesan and ground pistachios.

Cut into slices and serve immediately. Serves 1 to 2.

Williams Sonoma Test Kitchen