Best Mortadella And Mozzarella Pizza Recipes
SEA SALT AND ROSEMARY PIZZA BIANCA BITES WITH MORTADELLA AND MOZZARELLA
When we are in Italy, one of our favorite things to do is to stop in at one of the local pizza places for a quick snack - a nice big square of 'Pizza Bianca con Mortadella'. This is my twist on this Roman snack!
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Meat and Poultry Pork
Time 4h35m
Yield 42
Number Of Ingredients 14
Steps:
- Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
- Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
- Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
- Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
- Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
- Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
- Position your oven rack slightly lower than center, and place a baking stone on the rack.
- Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
- Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
- Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
- Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.
Nutrition Facts : Calories 124 calories, Carbohydrate 9 g, Cholesterol 16.3 mg, Fat 7 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 3 g, Sodium 333.2 mg, Sugar 0.3 g
MORTADELLA-AND-MOZZARELLA PIZZA
Rich, milky fresh mozzarella is the ideal complement for garlicky mortadella on this pizza. A sprinkling of red-pepper flakes before serving adds a welcome dose of heat.
Provided by Martha Stewart
Categories Dinner Recipes
Yield Makes one 12-inch pizza
Number Of Ingredients 7
Steps:
- Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
- Meanwhile, arrange cheese evenly over dough, leaving a 1-inch border. Top with mortadella, garlic, and thyme. Drizzle with oil.
- Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees; bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Drizzle with more oil and sprinkle with red-pepper flakes. Slice and serve.
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