Mortadella Pinsa Recipe

Activate yeast

In a small bowl, combine warm water and sugar (or honey) and sprinkle the active dry yeast on top. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk flour and sea salt. Make a well and pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix with a wooden spoon until shaggy, then turn out onto a lightly floured surface.

Knead

Knead for 6–8 minutes until the dough is smooth and elastic. (If using a stand mixer, knead with dough hook on medium for 5–6 minutes.) Dough should be slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm place for 60–90 minutes, or until doubled in size.

Shape and second rest

Gently deflate the risen dough and divide it into 2 equal pieces for two medium pinsas (or leave whole for one large). Form each piece into an ovoid/oval, place on a well-oiled tray or parchment, cover loosely and rest 30 minutes to 1 hour. This relaxes the gluten for easy stretching.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If you have a pizza steel or broiler-safe setting, use the highest heat available.

Stretch pinsa

On a lightly oiled work surface (to prevent sticking), gently stretch each rested dough oval with your fingers to an approximately 10–12 inch (25–30 cm) elongated oval, leaving a slightly thicker rim. Avoid pressing out all the gas to keep a light interior.

Add sauce and cheese

Brush the stretched dough lightly with 1 tablespoon olive oil, then spread about 1/4 cup salsa verde evenly over each pinsa, leaving a small border. Scatter about 3/4 cup fiordilatte mozzarella over each pinsa in an even layer.

Bake

Transfer the pinsa to the preheated stone or sheet (use a peel or inverted tray/parchment to help). Bake at 500°F (260°C) for 7–10 minutes, rotating halfway, until the crust is blistered and golden and the mozzarella is melted and slightly bubbling.

Top with mortadella and burrata

Remove the baked pinsa from the oven. Immediately arrange thin mortadella slices over the hot pinsa so they soften slightly. Tear open the burrata and distribute pieces across the pinsa (one burrata ball per pinsa or proportionally for two), placing creamy interior over the center.

Finish flavors and garnish

Spoon small dollops or streaks of additional salsa verde over the burrata if desired (reserve some from initial amount if you want extra). Sprinkle the coarsely chopped pistachios evenly, then grate or sprinkle the pecorino over the top. Finish with a light drizzle of the remaining 1 tablespoon olive oil, scatter fresh basil leaves, and grind the cracked black pepper to taste.

Rest and serve

Let the pinsa rest 2–3 minutes to allow burrata to settle, then slice into portions and serve immediately so the burrata remains creamy and the mortadella warm and tender.