Topping recipe

Mortadella e stracciatella

Name: Mortadella e stracciatella (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 200g Stracciatella (or torn burrata) (about 7 oz, 1 large burrata's worth); 200g Mortadella, sliced paper-thin (about 7 oz, 12–16 slices); 20g Pistachios, roughly chopped (2 Tbsp); 2g Flaky sea salt (½ tsp); 10g Extra-virgin olive oil (finishing drizzle) (2 tsp)

Garlic oil, Stracciatella, Mortadella, sliced paper-thin, Pistachios, roughly chopped. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

3 Tbsp40 g

Cheese

StracciatellaAfter the bake

about 7 oz, 1 large burrata's worth200 g

Toppings

Mortadella, sliced paper-thinAfter the bake

about 7 oz, 12–16 slices200 g

Finishing

Pistachios, roughly choppedOptional

2 Tbsp20 g

Flaky sea salt

½ tsp2 g

Extra-virgin olive oil (finishing drizzle)

2 tsp10 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the pan with the garlic oil, dimple the dough, and scatter the flaky salt; bake it as a pizza bianca.
AfterWhile it's still hot, drape the mortadella over the whole surface in loose ruffles so it warms and softens.
AfterSpoon the stracciatella over the mortadella, scatter the pistachios, drizzle the oil, and cut with scissors.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Stracciatella200 g

Mortadella, sliced paper-thin200 g

Pistachios, roughly chopped20 g

Flaky sea salt2 g

Extra-virgin olive oil10 g

Pair with

Make a Roman pan pizza dough to match. The calculator opens with Roman Pan Pizza pre-selected — pick pan size and a long cold ferment next.

Open dough calculator →