In a small sauce pan, warm the water until tepid. Place the yeast in a small bowl and cover with warmed water. Let sit for 10 minutes.
In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. When the yeast is ready, stir in the olive oil and sugar. With the mixer running on low, pour the yeast mixture into the flour. Mix until combined.
Switch to medium speed and knead the dough for 10 minutes until smooth and elastic. If necessary, knead by hand for a few minutes. Place the dough in a greased bowl, turning to coat all sides. Cover in plastic wrap and let rise until doubled in bulk, about two hours.
After the dough has risen, punch down and divide into 4 balls. Let sit for 1 hour.
For the pistachio pesto:
Meanwhile, prepare the pistachio pesto by adding all ingredients to your food processor or blender. Purée until smooth.
Preheat oven to 500F and place your pizza stone in the oven while preheating. Heat for about 45 minutes or up to an hour.
Lightly dust a pizza peel with corn flour. On a floured surface, use your finger tips to flatten each dough ball into an approximate 9 inch circle.
Sprinkle the dough with 1/2 cup shredded mozzarella. Top with 3 slices mortadella. Add 4 dollops of ricotta on the mortadella.
Carefully slide the pizza onto the heated pizza stone and bake for 6 minutes until the dough is golden on top as well as underneath.
Remove from oven and drizzle with pistachio pesto. Serve hot.
Store unused pistachio pesto in a glass container in the refrigerator for up to 1 week. Alternately, you can freeze it in a freezer bag or ice cube tray.Please note that nutritional information provided is approximate and may vary according to exact portion size.