adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella
Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella
0 Likes
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
275 minutes
Italian-inspired pizza bites with mortadella and mozzarella on homemade crust.
Ingredients:
  • 2.25 teaspoons active dry yeast
  • 3.5 cups all-purpose flour
  • 1 tablespoon chopped fresh rosemary
  • 1.5 teaspoons kosher salt (such as Diamond Crystal®)
  • 11 fluid ounces warm water
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons all-purpose flour
  • 1.5 teaspoons sea salt (such as Diamond Crystal®) Coarse Sea Salt)
  • 42 slices thinly sliced mortadella
  • 42 leaves fresh basil
  • 21 fresh mozzarella balls (ciliegine), cut in half
  • appetizer picks
Instructions:
  • In a bowl, combine yeast with 1/4 cup warm water, sprinkle in sugar, mix well, and allow it to sit undisturbed until foamy, approximately 10 minutes.
  • In the bowl of a stand mixer, combine 3 1/2 cups of flour with fresh rosemary and kosher salt. Pour in the yeast mixture followed by 11 ounces of warm water, mixing until the dough comes together and pulls away from the sides of the bowl.
  • Coat a large glass bowl with 1 tablespoon of olive oil. Add the dough, making sure it's coated with oil. Cover the bowl with plastic wrap and let it rise in a cool oven with the light on until doubled in size, about 1 1/2 hours.
  • Prepare a parchment-lined baking sheet by sprinkling 2 tablespoons of flour over it. Gently turn out the risen dough onto the parchment paper and use your hands to gently flatten it into a 9x13-inch rectangle.
  • Put the baking sheet with the dough into the oven with the light on and let it rise for another 1 1/2 hours.
  • Drizzle the rest of the olive oil over the dough and sprinkle it with coarse sea salt.
  • Position the oven rack slightly lower than center and place a baking stone on the rack.
  • Preheat oven to 450 degrees F (230 degrees C) and transfer parchment paper from the sheet pan to the baking stone.
  • After baking the dough in the preheated oven for 8 minutes, elegantly transfer the crust onto the baking stone by delicately lifting it with a pizza peel or large spatula, while removing the parchment paper.
  • Bake until the crust turns a lovely golden brown, around 15 to 16 minutes longer. Then, allow the crust to cool completely on a rack for at least 30 minutes.
  • Cut the crust into bite-sized squares, then halve each to create a top and bottom. Fold a slice of mortadella in half twice and place on the pizza bottom. Top with a basil leaf and mozzarella slice. Place the pizza top and secure with an appetizer pick. Repeat with the rest of the ingredients.

Similar Recipes