Clean and slice the fennel bulbs thinly. Boil them in water until they are completely cooked.
In the meantime, heat a non-stick frying pan and toast the pistachio lightly.
Put the fennel bulbs in a non-stick saucepan, add the cream and season with salt and ground black pepper. Once the cream begins to thicken, add plenty of grated Parmigiano Reggiano, stirring occasionally until well absorbed (4/5 minutes) and the fennel bulbs become creamy.
Cut the white pizza in two pieces.
Lay the fennel bulbs on top of one half of the pizza and then add thin slices of Mortadella Bologna PGI. Top with the chopped pistachio. Close with the other half of the pizza and your focaccia is ready.
