Mortadella Pizza Sandwich
Who doesn’t love mortadella? One day I was watching Giada De Laurentiis in her show on Food Network, Giada in Italy, and she made this recipe, Pizza Bianca. It looked so good but I wanted to put a twist on it and make it a sandwich instead. This is my twist on her recipe.
This is also an easy takeaway lunch or snack on the go!
This post contains affiliate links. Our Italian Journey will receive a small commission from purchases made through links at no extra cost to you. Thank you for your support!
Mortadella Pizza Sandwich
Servings 2 large sandwiches
Ingredients
- Pizza dough you could make yourself and only use half a normal pizza dough recipe or purchase ready-made
- 1/2 cup all-purpose flour
- 1/4 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 teaspoon lemon zest 1 lemon
- 1/2 teaspoon fresh thyme leaves
- 12 thin slices mortadella (Italian bologna with pistachios- yummy!!
Instructions
- Divide the dough into 2 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-8 inch round. Don’t make too thick or won’t get a little crispy. Freeze any leftover dough for another day.
- Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot.
- Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, about 2 minutes per side.
- Do the same for the other sandwich
- Remove the crust from the pan to a plate and sprinkle half the Parmigiano-Reggiano evenly over the whole surface. **(The first time I made this I put too much cheese – less is probably better in this case.)
- Sprinkle with some of the lemon zest and a few of the thyme leaves.
- Add 4-6 slices of the mortadella and then fold in half and serve.
Notes
You could always add some arugula before folding, I usually do.
Also, instead of parmesan cheese, you could add ricotta!
Share this recipe and let us know what you think!
Editors Note: This recipe was originally published in October 2015. Reposting for another peek at a great tasting recipe in case you missed it!
No Comments