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Mortadella Pizza Sandwich
Ingredients
- Dough
- 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)
- Fillings*
- olive oil
- 8 ounces (226g) burrata (preferably in two 4-ounce balls), fresh mozzarella, or ricotta; divided
- 1 lemon
- 8 ounces (226g) mortadella, very thinly sliced; divided
- roasted and salted pistachios, roughly chopped
- pecorino Romano or Parmesan cheese
- nutmeg, freshly ground preferred
- red pepper flakes, optional
- flaky sea salt, optional
- *The quantities for the fillings and toppings are intentionally loose; fill your sandwiches to taste.
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