Not sure how to top your pinsa, short on time, and looking for an ingredient that makes a difference from the first bite? Have you ever thought of the pinsa mortadella combo?
It’s creamy, fragrant, and indulgent. It pairs wonderfully with fresh cheeses, nuts, and sweet vegetables. Most importantly, it’s ready to use—just slice and serve. Mortadella is a bold, flavorful ingredient that, when properly enhanced, can turn your pinsa into a gourmet dish in under ten minutes. That’s why we’re sharing four combinations you should try right away.
The Mortadella: What It Is and Why It’s So Irresistible
Mortadella is one of the most iconic and recognizable ingredients in Italian cuisine. Fragrant, soft, and delicate, it’s often eaten sliced but has recently taken center stage in more refined dishes, especially in modern street food. But where does this deli meat come from, and why is it perfect for pairing with pinsa?
What Is Mortadella and How It Has Evolved
Mortadella is a cooked sausage made from finely ground pork, enriched with small cubes of fat known as “lardelli.” It has a distinctive aroma and balanced flavor, making it suitable for direct consumption or as a base for numerous recipes.
Its history dates back to the Renaissance, when it became a symbol of Bologna’s culinary excellence. Back then, it was considered a premium food reserved for noble tables and was produced under strict regulations—making it one of the first protected deli meats. With the rise of industrial production in the 19th and 20th centuries, mortadella became more accessible and one of the most affordable cured meats available.
Today, mortadella is enjoying a major revival, thanks to artisan producers who highlight its quality and versatility. It’s officially recognized as Mortadella Bologna PGI, protected by strict standards on origin and production methods.
How Mortadella Is Made
Making mortadella involves a detailed process. It starts with selecting high-quality pork, which is finely ground to create a smooth mixture. Then, evenly cut fat cubes and a blend of spices are added.
The mixture is stuffed into large casings and cooked for several days, depending on the product’s size. The final steps are rapid cooling (known as showering) and packaging.
The Perfect Match: Pinsa and Mortadella
Mortadella’s creaminess finds the perfect partner in pinsa. Why? Because pinsa balances the richness of mortadella without overwhelming its aroma or feeling too dry. This makes for an ideal pairing: on one hand, the controlled fattiness of mortadella; on the other, the crispness and fragrance of pinsa dough. It’s no coincidence mortadella is often paired with fresh, creamy cheeses like burrata, stracciatella, or stracchino—all of which create a beautifully balanced final result.
Pinsa Mortadella: 4 Recipes Ready in Under 10 Minutes
Among the endless creative—and sometimes gourmet—possibilities with mortadella, we’ve selected four recipes based on one simple rule: they must be quick and easy to prepare while delivering high-quality results. Just a few ingredients and tried-and-true pairings that work from the very first bite.
Pinsa Mortadella and Burrata (or Stracciatella)
A true contemporary classic. The delicate creaminess of burrata or stracciatella pairs beautifully with the smooth texture of mortadella without overpowering its flavor. The dairy creaminess softens the saltiness of the cured meat, creating a perfect harmony.
Preparation
Finish baking your pinsa in a conventional oven at 250°C (482°F) for 5 minutes, until it’s crispy on the outside and soft inside. Once out of the oven, spread the burrata (or stracciatella) directly onto the warm base. Add slices of mortadella, either laid flat or rolled into “roses,” and drizzle with extra virgin olive oil. For an extra touch, add a grind of black pepper or a bit of lemon zest for added freshness.
Pinsa Mortadella and Pistachios
This pairing is now a cult favorite. Mortadella’s mild sweetness meets the roasted and slightly salty crunch of pistachios in a texture-rich combination that keeps every bite interesting. While some mortadella already includes pistachios, in this version we add them ourselves for maximum flavor and contrast.
Preparation
Bake the pinsa base as directed. Meanwhile, coarsely chop some unsalted pistachios and set aside. After baking, place slices of mortadella on the warm crust and sprinkle generously with pistachios. For added creaminess, spread a thin layer of cream cheese before adding the mortadella, or try a small drizzle of honey (use sparingly!) for a sweet-salty twist.
Pinsa Mortadella and Stracchino
Less rich than burrata but equally effective, stracchino is the ideal cheese for those who want a delicate balance. It blends easily with warm pinsa and gently softens the saltiness of the mortadella for a truly balanced bite.
Preparation
Once your pinsa base is warm, spread a generous layer of stracchino over it. The heat will melt it slightly, enhancing its creaminess. Add cold mortadella straight from the fridge for a hot-cold contrast. A fresh basil leaf on top adds a pleasant aromatic touch.
Pinsa Mortadella and Pesto
This is a bold and flavorful combo that requires the right balance. Basil pesto—with its bold aroma and creamy flavor—enhances the mortadella without overpowering it. The result is a flavorful yet refreshing pinsa, perfect for summer or as a gourmet appetizer.
Preparation
Warm up the pinsa base and, if desired, spread a bit of cream cheese before adding the mortadella slices. Then spoon on a few dollops of basil pesto (preferably not too thick). The result is visually stunning and delicious. Finish with some thin shavings of parmesan or crushed almonds for a crunchy touch.
