Mortadella Pie

SAVORY

Nov 15

Tomato, Parmigiano Reggiano, Stracciatella, Basil

Chef Kyle Jacovino of Pizzeria Vittoria | Savannah, GA

INGREDIENTS

To Assemble and Serve:
Semolina flour
10½ ounces your favorite pizza sourdough
4 ounces tomato purée
2 basil leaves, torn
1 ounce tomato estratto
1 clove garlic, thinly sliced
Sliced mortadella
1 teaspoon colatura di alici
Urfa chile flakes
Grated Parmigiano Reggiano
2 ounces stracciatella

METHOD

To Assemble and Serve:
Heat wood fire oven to 850°F. On a lightly floured work surface, stretch pizza dough into a 10½-inch circle. Top with an even layer tomato purée followed by basil, 6 dollops tomato estratto, garlic, and mortadella. Bake 90 seconds. Drizzle with colatura di alici. Finish with chile flakes and parmesan. Cut pizza into 6 slices. Garnish each slice with stracciatella.

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