Mortadella Recipe
BIANCA STYLE PINSA, MORTADELLA, STRACCIATELLA CHEESE, PISTACHIO, EVOO
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, mix warm water (about 110°F) with the active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Combine Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 3
Mix Dough
Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Mix until a dough forms.
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
- 7
Shape the Dough
Once risen, punch down the dough and transfer it to a floured surface. Shape it into a rectangular or oval shape, about 1/2 inch thick.
- 8
Bake the Pinsa
Transfer the shaped dough to a piece of parchment paper and slide it onto the hot pizza stone or baking sheet. Bake for about 10-12 minutes until golden brown.
- 9
Add Toppings
Remove the baked pinsa from the oven. Spread stracciatella cheese over the top, arrange mortadella slices, and sprinkle with chopped pistachios.
- 10
Drizzle with EVOO
Drizzle with extra virgin olive oil and garnish with fresh basil if desired. Serve warm.