Mortadella Pizza Recipe

Activate yeast

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and fine sea salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by hand or 4–5 minutes in mixer.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or continue in mixer 4–6 minutes). If dough feels very sticky, add up to 2 tablespoons more flour, 1 tbsp at a time.

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Shape

Punch down the risen dough, divide in half for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes, then shape each portion into a round and stretch or roll to desired thickness on a lightly floured surface.

Make quick sauce

In a small bowl, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, red pepper flakes, salt, pepper, and 1 teaspoon olive oil. Stir to combine. Taste and adjust seasoning. This yields a light, chunky sauce; keep thin enough to spread easily but not watery.

Preheat oven

Preheat oven to 500°F (260°C) or highest setting. If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, oil it lightly or line with parchment.

Assemble base

Spread a thin, even layer of the prepared tomato sauce over each stretched dough round, leaving a 1/2-inch rim. Scatter shredded or sliced fresh mozzarella evenly, then sprinkle grated Parmesan across the top.

Add mortadella

Arrange the thin mortadella slices on top of the cheese. For a more integrated melt, tuck slices slightly into the cheese so they warm and release aroma while baking. If you prefer crisped edges, fold or tear some slices so edges can brown.

Optional pistachios

If using, sprinkle chopped pistachios over the mortadella for texture and a classic pairing.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F, rotating halfway, until crust is golden and cheese is bubbling. Baking time varies by oven and thickness.

Finish

Remove pizza from oven. Immediately drizzle with 1 tablespoon olive oil, scatter fresh basil leaves, and season with flaky sea salt and freshly cracked black pepper. Let rest 2–3 minutes before slicing to set the cheese.

Serve

Slice into 6-8 pieces (for two pizzas) and serve hot. Leftovers keep in refrigerator up to 2 days; reheat in oven or skillet to preserve crust texture.