Mortadella Pistachio Pesto Pizza

Mortadella Pizza with Pistachio Pesto

From: Chef/owner Randall Selland, Selland’s Market-Café, Sacramento, CA. Yield: 2 individual pizza servings.

Pizza Dough:
2 cups warm water
2 oz. fresh yeast
1½ lb. all-purpose flour
1 oz. semolina
1 tsp. kosher salt  
2 tsp. sugar
1/8 cup olive oil

Garlic Bechamel Sauce:
1 oz. butter
1 oz. flour
¼ Tbsp. chopped garlic
8 oz

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