Mortadella Pizza Sandwich
Before cooking
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Steps as written in the recipe card.
19 steps2 min
Ingredient prep checklist
- King Arthur ‘00’ Pizza Flour: 2 cups (232g) King Arthur ‘00’ Pizza Flour, plus more for dusting
- Burrata: 8 ounces (226g) burrata (preferably in two 4-ounce balls), fresh mozzarella, or ricotta; divided
- Mortadella: 8 ounces (226g) mortadella, very thinly sliced; divided
- Roasted And Salted Pistachios: roasted and salted pistachios, roughly chopped
- Red Pepper Flakes: red pepper flakes, optional
- Flaky Sea Salt: flaky sea salt, optional
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl or container, combine the flour, yeast, sugar, and salt; then add the water. Stir to combine into a rough but cohesive dough.
References
This step uses
- 2 cups (232g) King Arthur ‘00’ Pizza Flour, plus more for dusting
- 1/8 teaspoon instant yeast or active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/4 teaspoon (8g) table salt
- 3/4 cup (170g) water, lukewarm (105°F to 115°F)
- flaky sea salt, optional
Full ingredient reference
- 2 cups (232g) King Arthur ‘00’ Pizza Flour, plus more for dusting
plus more for dusting
- 1/8 teaspoon instant yeast or active dry yeast
- 1/2 teaspoon granulated sugar
- 1 1/4 teaspoon (8g) table salt
- 3/4 cup (170g) water, lukewarm (105°F to 115°F)
lukewarm (105°F to 115°F)
- olive oil
- 8 ounces (226g) burrata (preferably in two 4-ounce balls), fresh mozzarella, or ricotta; divided
fresh mozzarella, or ricotta; divided
- 1 lemon
- 8 ounces (226g) mortadella, very thinly sliced; divided
very thinly sliced; divided
- roasted and salted pistachios, roughly chopped
roughly chopped
- pecorino Romano or Parmesan cheese
- ground nutmeg, freshly ground preferred
freshly ground preferred
- red pepper flakes, optional
optional
- flaky sea salt, optional
optional