Mortadella Pizza Sandwich
Servings: 2 large sandwiches
- 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!!
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.
You could always add some arugula before folding, I usually do.
Also, instead of parmesan cheese, you could add ricotta!