Mortadella Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. While the oven heats, stretch or roll the pizza dough on a lightly floured surface into a 10–12 inch round. Transfer the stretched dough to a piece of parchment paper or a well-floured pizza peel.

Assemble cheese base

Brush the dough lightly with 1 tablespoon extra-virgin olive oil, leaving a 1/2 inch rim bare for the crust. Sprinkle the shredded fior di latte evenly over the center, leaving the rim exposed. Scatter the 1/2 teaspoon fine sea salt over the cheese.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake for 7–10 minutes, until the crust is golden and the fior di latte is melted and bubbling with slight browning. Baking time will vary by oven and stone; watch for a puffed crust and nicely melted cheese.

Rest and add creamy burrata

Remove the pizza from the oven and transfer to a cutting board. Let rest 1–2 minutes. Tear open the burrata and spoon the stracciatella evenly over the hot pizza so it melts slightly into the fior di latte.

Arrange mortadella

Drape the 6 thin slices of mortadella over the pizza, tucking some slices slightly under the soft cheese so they warm without crisping. If you prefer the mortadella warm and slightly rendered, place the slices atop the pizza for 30–60 seconds on the hot surface before removing—do not overcook.

Add blackberry jam and season

Dot 2 tablespoons of blackberry jam across the pizza using the back of a spoon to create small flavor pockets. Grind 1 teaspoon freshly ground black pepper evenly over the top. If desired, sprinkle 1/4 teaspoon flaky finishing salt sparingly to enhance contrast.

Garnish and serve

Tear and scatter fresh basil leaves over the pizza, if using. Slice into 6 wedges and serve immediately so guests enjoy the contrast of warm melted cheeses, cool creamy burrata, savory mortadella, and sweet-tart blackberry jam.