Description
This mortadella pizza sandwich combines chewy Neapolitan-style pizza dough with creamy cheese, savory mortadella, crunchy pistachios, and bright lemon zest for a rustic yet gourmet handheld meal.
Ingredients
3 1/2 cups King Arthur ’00’ pizza flour, plus more for dusting
1 tsp instant or active dry yeast
1 tsp granulated sugar
1 1/2 tsp table salt
1 1/3 cups lukewarm water
2 tbsp olive oil, plus more for brushing
8 oz burrata (or fresh mozzarella/ricotta)
1 lemon (zest and juice)
8 oz mortadella, thinly sliced
1/3 cup roasted and salted pistachios, roughly chopped
1/4 cup Pecorino Romano or Parmesan cheese, grated
1/8 tsp freshly ground nutmeg
Red pepper flakes, to taste (optional)
Flaky sea salt, to taste (optional)
Instructions
- In a large bowl, mix flour, yeast, sugar, and salt. Add lukewarm water and stir until a rough dough forms. Cover and let rest for 30 minutes.
- Perform a series of bowl folds, then cover and let rise at room temperature for 12 to 24 hours.
- Divide dough into two portions, preshape into balls, and let rest for 45 to 60 minutes.
- Preheat oven to 500°F with a baking steel or stone inside for at least 30 minutes.
- Shape each dough ball into a 9–10 inch round, brush lightly with olive oil, and fold into half-moon shapes.
- Bake for 4 to 5 minutes, then broil for 2 to 3 minutes until golden and lightly charred.
- Remove from oven and cool slightly. Gently open each bread pocket.
- Fill with burrata, mortadella, lemon zest and juice, pistachios, Parmesan, nutmeg, and a drizzle of olive oil.
- Close sandwiches, brush tops with olive oil, and garnish with extra pistachios and Parmesan if desired.
Notes
For a lighter filling, use ricotta; for stronger flavor, try gorgonzola.
Add arugula or basil for freshness.
Store unfilled baked dough in the fridge up to 3 days.
Reheat baked dough in foil at 300°F for 5–10 minutes.
Store-bought pizza dough works in place of homemade.
Freeze baked dough for up to 2 months, then reheat before filling.
Nutrition
- Serving Size: 1/2 sandwich
- Calories: 520
- Sugar: 3g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
