Mortadella Pizza Sandwich | Recipe Cloud App

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.