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Mortadella Pizza Sandwich with Burrata and Pistachios Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 13 hours 46 minutes
  • Yield: 4 sandwiches

Description

This Mortadella Pizza Sandwich recipe combines a beautifully fermented and baked pizza dough pocket filled with creamy burrata cheese, thinly sliced mortadella, crunchy pistachios, and zesty lemon. The dough is made with ‘00’ pizza flour, fermented overnight for optimal texture and flavor, then baked on a hot baking stone or steel until golden and bubbly. The sandwiches are garnished with pecorino Romano, nutmeg, and red pepper flakes for a perfect balance of flavors and textures.

Ingredients

Dough Ingredients

  • 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) lukewarm water (105°F to 115°F)
  • Olive oil (for brushing)

Filling and Garnish

  • 8 ounces (226g) burrata (preferably in two 4-ounce balls), or fresh mozzarella or ricotta, divided
  • 1 lemon (for zest and juice)
  • 8 ounces (226g) mortadella, very thinly sliced; divided
  • Roasted and salted pistachios, roughly chopped
  • Pecorino Romano or Parmesan cheese, for grating
  • Freshly ground nutmeg
  • Red pepper flakes (optional)
  • Flaky sea salt (optional)

Instructions

  1. Make the Dough: In a medium bowl, combine flour, yeast, sugar, and salt. Add lukewarm water and stir until a rough but cohesive dough forms.
  2. Initial Rest: Cover the bowl and let the dough rest at room temperature for 30 minutes.
  3. Bowl Folding: Uncover and using wet hands, grab a section of dough, lift and fold it into the center. Repeat 4 to 6 times, turning the bowl a quarter turn each time.
  4. Long Fermentation: Cover the bowl again and let the dough rise at room temperature for 12 to 24 hours, until bubbly and aerated.
  5. Divide and Flour Surface: An hour before baking, generously flour a work surface. Divide the dough into two equal pieces (about 200g each) using a bowl scraper, transfer to the floured surface.
  6. Pres shaping Dough Balls: Stretch and fold the edges of each dough piece toward the center 5 to 6 times to create tight balls. Place seam-side down on the floured surface.
  7. Second Rise: Cover and let the dough balls rise for 45 to 60 minutes until puffy.
  8. Preheat Oven and Baking Surface: Place rack in upper third of oven with baking steel or stone on it. Preheat oven to 500°F for at least 30 minutes to heat the stone thoroughly.
  9. Prepare Parchment and Peel: Lightly flour a baker’s peel or baking sheet. Cut 9″ parchment rounds in half to create half-moons, dust with flour, and place on peel or sheet.
  10. Shape Dough Circles: Gently depress dough centers with floured fingertips, leaving a 1/2″ to 1″ border untouched to ensure a bubbly crust. Use knuckles to gently stretch dough into 9″ to 10″ circles, adding flour to hands if sticky.
  11. Brush with Olive Oil and Fold: Brush each dough round lightly with olive oil, then fold in half to form semi-circles.
  12. Transfer to Baking Stone: Place folded dough pockets onto the parchment half-moons and slide onto preheated baking stone or steel.
  13. Bake Dough Pockets: Bake for 4 to 5 minutes until dough sets and becomes lightly brown in spots.
  14. Broil for Crispness: Turn on the top broiler and bake an additional 2 to 3 minutes until golden brown and charred in spots, rotating as needed to prevent burning.
  15. Cool Before Filling: Remove baked pockets and cool on a wire rack for about 2 minutes until manageable.
  16. Assemble Sandwiches: Gently open dough pockets. Tear burrata ball in half and distribute on bottom half of each. Layer folded mortadella slices on top. Zest lemon over mortadella, then squeeze lemon juice. Sprinkle pistachios and grate Parmesan cheese on top. Finish with freshly ground nutmeg, red pepper flakes (optional), flaky sea salt (optional), and drizzle with olive oil.
  17. Garnish: Fold pockets closed, brush with more olive oil, and sprinkle additional pistachios and Parmesan on top.
  18. Storage: Enjoy sandwiches fresh. Store baked but unfilled dough covered in refrigerator up to 3 days. Reheat wrapped in foil in 300°F oven for 5 to 10 minutes before filling.

Notes

  • Use ‘00’ flour for the best pizza dough texture and elasticity.
  • Allowing the dough to ferment overnight enhances flavor and bubble formation.
  • Handle dough gently when shaping to preserve air bubbles for a light crust.
  • Preheating the baking stone/steel is crucial for achieving a crisp, well-cooked crust.
  • Substitute burrata with fresh mozzarella or ricotta if preferred, adjusting amount accordingly.
  • Optional red pepper flakes add a spicy kick, adjust to taste.
  • Baked dough pockets can be stored and reheated for convenience.
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Category: Sandwich
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/mortadella-pizza-sandwich-with-burrata-and-pistachios-recipe/