Mortadella Pizza Sandwich

4.8

(10)

www.kingarthurbaking.com
Your recipes

Prep Time: 30 minutes

Cook Time: 8 minutes

Total: 13 hours, 46 minutes

Servings: 4

Mortadella Pizza Sandwich

Ingredients

Remove All · Remove Spices · Remove Staples

Export 9 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl or container, combine the flour, yeast, sugar, and salt; then add the water. Stir to combine into a rough but cohesive dough.  , Cover the bowl and allow the dough to rest at room temperature for 30 minutes. , Uncover the dough and complete a bowl fold: Use wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Give the bowl a quarter turn (90°) and repeat this 4 to 6 times.  , Cover the bowl and allow the dough to rise at room temperature for at least 12 hours and up to 24 hours.    , An hour before planning to bake, generously flour a work surface. After its long rest, the dough will appear bubbly and be very sticky. Use a bowl scraper to divide the dough in half (about 200g per piece). Transfer both pieces of dough to the well-floured surface.  , To preshape the dough: Working with one piece at a time, stretch the outside edge of the dough slightly away from its center, then fold back to its center, pressing gently to seal. Repeat this process 5 or 6 times, working your way around the dough to create a round ball. Repeat with the other piece of dough, then place both dough balls seam-side down on the floured work surface. , Cover and allow the dough to rise for 45 to 60 minutes. , While the dough is rising, place a rack in the upper third of the oven, or at least 8" below the broiler. Place a baking steel or stone on the rack and preheat the oven to 500°F. Make sure your oven is at the required temperature for at least 30 minutes before baking so the steel or stone can preheat fully.  , Lightly flour a baker’s peel or the back of a baking sheet.  Cut a 9" parchment round in half to create two half-moons. (Alternatively, cut 9" half-moons from a sheet of parchment.) Dust the half-moons lightly with flour and place them on the floured peel or baking sheet., Once risen, the dough balls will be puffy and marshmallow-y. Working with one piece at a time, use floured fingertips to gently depress the dough from the center outwards, being careful not to deflate the outer edge of the crust. This is important — leaving an untouched 1/2" to 1" border around the edge at this stage will result in a beautiful bubbly outer rim once baked.  , Lift the dough from the work surface and use your knuckles to gently stretch the dough into a 9" to 10" circle. If the dough is at all sticky, gently sprinkle more flour on the dough and your hands. Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. If you find your dough is resistant, set it down on the floured surface for 5 to 10 minutes to allow the gluten to relax.  , Brush the surface of both rounds of dough with a thin layer of olive oil, avoiding the borders. Fold each round in half to make a semi-circle.  , Transfer the folded dough pieces onto the parchment half-moons on the peel or baking sheet. Jiggle the uncooked dough back and forth to ensure it slides easily and isn’t sticking., Transfer the dough, along with the parchment, onto the preheated baking stone or steel. Bake for 4 to 5 minutes, or until the dough sets and becomes light brown in spots.  , Turn on the oven’s top broiler and continue baking for 2 to 3 minutes, or until golden brown and charred in spots. Keep a close eye at this stage and carefully rotate the dough if needed to prevent burning on the top.   , Once baked, transfer the dough pockets to a wire rack to cool slightly before filling, about 2 minutes, or until you can handle them safely.  , To assemble: Gently open the dough pockets, being careful of the steam. Start by tearing open the burrata (one ball per sandwich) and evenly distributing it onto the bottom half of each piece of dough. (If using mozzarella or ricotta, distribute the cheese evenly between each piece of dough.) Layer on the mortadella, folding and rolling the individual slices so the ruffled edges face outward. Zest the lemon over the mortadella to taste, then squeeze a bit of lemon juice directly on top. Sprinkle with pistachios, then grate Parmesan cheese over the top. Finish with nutmeg, pepper flakes, and sea salt before drizzling with olive oil.  , To garnish: Fold the mortadella pizza sandwiches in half, closing the pockets; brush each with more olive oil. Sprinkle more pistachios and Parmesan on top.  
, Storage information: Mortadella pizza sandwiches are best enjoyed fresh from the oven. Baked, unfilled dough can be stored, covered, in the refrigerator for up to 3 days. To reheat, wrap in aluminum foil and place directly onto an oven rack in a 300°F oven for 5 to 10 minutes or until warm.

Top similar recipes

Bourdain’s Mortadella Sandwich-image
trending292 views

Bourdain’s Mortadella Sandwich

grilledcheesesocial.com

5.0

(1)

5 minutes

Mortadella sandwich - Wikipedia-image
trending186 views

Mortadella sandwich - Wikipedia

en.wikipedia.org

Pizza Pistacchio e Mortadella (Pistachio and Mortadella Pizza)-image
trending115 views

Pizza Pistacchio e Mortadella (Pist...

saveur.com

Recipe: Mortadella Focaccia Sandwich-image
trending344 views

Recipe: Mortadella Focaccia Sandwic...

tastingtable.com

5.0

(36)

5 minutes

Sandwich of the Week: Mortadella Focaccia Sandwich-image
trending278 views

Sandwich of the Week: Mortadella Fo...

tastingtable.com

5.0

(30)

5 minutes

Pizza con mortadella, stracciatella e pistacchi-image
trending382 views

Pizza con mortadella, stracciatella...

blog.giallozafferano.it

5.0

(51)

10 minutes

Mortadella, Ricotta and Pistachio Pesto Pizza-image
trending40 views

Mortadella, Ricotta and Pistachio P...

mangiabedda.com

5.0

(3)

6 minutes

Pizza Sandwich-image
trending135 views

Pizza Sandwich

vegrecipesofindia.com

5.0

(7)

15 minutes

Beef Mortadella-image
trending245 views

Beef Mortadella

twoguysandacooler.com

4.7

(12)

180 minutes

Mortadella and Pistachio PizzaMortadella and Pistachio Pizza-image
trending44 views

Mortadella and Pistachio PizzaMorta...

pizzatoday.com

Mortadella & Burrata Pesto Focaccia Sandwich with Garlic Chips-image
trending99 views

Mortadella & Burrata Pesto Focaccia...

daenskitchen.com

10 minutes

Pizza mortadella e pistacchio: ricetta facile e gustosa-image
trending40 views

Pizza mortadella e pistacchio: rice...

mortadellabologna.com

Fried pizza with mortadella and fior di latte cheese-image
trending114 views

Fried pizza with mortadella and fio...

giallozafferano.com

5.0

(3)

5 minutes

Pizza Grilled Cheese Sandwich Recipe-image
trending248 views

Pizza Grilled Cheese Sandwich Recip...

eatingonadime.com

5.0

(10)

10 minutes

Mortadella Meatballs with Pistachio Pesto-image
trending229 views

Mortadella Meatballs with Pistachio...

giadzy.com

4.8

(6)

20 minutes

Fried Mortadella Pasta and Peas-image
trending103 views

Fried Mortadella Pasta and Peas

cafehailee.com

5.0

(2)

Rozemarijnfocaccia met mortadella van London Loy-image
trending9 views

Rozemarijnfocaccia met mortadella v...

ah.nl

Mortadella Smear | SaveurBack ButtonSearch IconFilter Icon-image
trending177 views

Mortadella Smear | SaveurBack Butto...

saveur.com

Caramelle with Mortadella and Pumpkin Velouté-image
trending127 views

Caramelle with Mortadella and Pumpk...

lacucinaitaliana.com

3.3

(3)