Mortadella Pizza Recipe

Mix and knead

In a large bowl, whisk the warm water and instant yeast until dissolved. Add the flour and salt, then drizzle in the olive oil. Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or mix/knead in a stand mixer with the dough hook for 4–5 minutes).

First rise: Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1–1.5 hours depending on room temperature.

Divide and rest: Turn the risen dough onto a work surface, divide into two equal pieces, shape into balls, lightly oil the exterior, cover, and let rest for 20–30 minutes. When ready, stretch each ball into a 10–12" round (or roll thin) leaving a slightly thicker rim.

Preheat oven: Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes before baking.

Cook jam

Combine chopped dried figs, water, and sugar in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until figs soften and mixture thickens, 10–12 minutes. Add red chili flakes, sherry vinegar, lemon juice, and salt. Continue to simmer 1–2 minutes, then remove from heat.

Finish jam and cool: Mash the figs slightly with the back of a spoon or use an immersion blender for a smoother texture, leaving some chunks for texture. Taste and adjust heat or acidity if needed. Let cool to room temperature; the jam will thicken further as it cools.

Prepare pizzas for oven

Lightly dust a pizza peel or inverted baking sheet with flour or semolina. Spread a thin layer (about 2–3 tbs) of the cooled spicy fig jam over each stretched pizza dough, leaving the outer rim bare. You want a flavor base but not a wet topping that will weigh down the crust.

Bake: Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 7–9 minutes, rotating halfway if necessary, until the crust is golden and blistered. Repeat for the second pizza.

Rest: Remove pizza from oven and let rest 1–2 minutes before adding cold toppings so the stracciatella doesn't over-melt.

Add toppings

Tear or scatter the stracciatella evenly over each hot pizza (it will melt slightly and create creamy pools). Arrange thin slices of mortadella across the pizza (if you prefer it warm, warm the mortadella briefly in the oven for 30 seconds before placing; traditionally it's added almost-cold). Scatter halved Castelvetrano olives and chopped roasted pistachios evenly.

Garnish: If using, toss the arugula with the extra-virgin olive oil, lemon juice, flaky sea salt, and a light grind of black pepper. Pile the dressed arugula on the pizza or serve on the side. Finish with a light drizzle of olive oil and a few additional flakes of sea salt.

Slice and serve: Slice into 6–8 wedges and serve immediately so you get the contrast of creamy cheese, savory mortadella, briny olives, crunchy pistachios and sweet-spicy fig jam.