Mortadella Pizza Recipe

5 from 1 vote

This incredible Mortadella Pizza recipe is layered with garlic oil, rich mortadella, fresh mozzarella, and crunchy pistachios.

Prep Time10

Cook Time2

Course: dinner, Pizza

Cuisine: American, Italian

Servings: 12-inch pizza

Cost: $12.00

280 gram pizza dough (You can substitute with our gluten-free pizza dough.)
1 tablespoon extra virgin olive oil
1 clove garlic
3 ounces fresh mozzarella (Equivalent to one ball of fresh mozzarella. We do not recommend low moisture.)
4-6 slices mortadella
1 teaspoon fresh thyme, chopped
1 tablespoon crushed roasted pistachios

Prepare Oven: Pre-warm the pizza oven so the pizza stone is 700 degrees Fahrenheit measured using a good instant-read IR thermometer. If using a standard kitchen oven make sure it's at 500 degrees F.
*If using a standard kitchen oven, see notes on oven modification.
Prepare Pizza: Lightly flour a wooden pizza peel. Roll out the dough on the floured peel to 11-12 inches in diameter, then brush with the garlic oil using a silicone brush within 1 inch of the rim. You want a light coating. Add the mozzarella and mortadella.
Bake: Place the pizza in the pizza oven with the stone at 700 degrees. Using a small pizza peel, slowly rotate the pizza every 15 seconds or so to allow for an even cook. After the pizza has rotated fully, the edges should have raised, and the cheese should be slightly bubbling. You can lift the pizza and see if the bottom of the crust has the right leopard-style spots.
Finish: Remove the pizza, and then top with pistachios, fresh thyme, and then some finishing salt. Slice and serve.

Modification For Your Oven:

If you do not have a pizza oven that can get a stone to 700 degrees, the next best option is to use your oven and a pizza stone.

Total cooking time (excluding the preheat): 8 minutes

Position your pizza stone to the third slot from the broiler (6-8 inches from the broiler). Preheat your oven and pizza stone to 550 degrees F for 30 minutes.
Then put the broiler on high for 10 minutes. This adds more heat to get the pizza stone to 600 degrees F. You don’t want the stone on the top slot as the amount of heat may crack the stone.
After 10 minutes, turn off the broil and adjust the heat back to 550 degrees F and then place the pizza directly on the stone. Cook for two minutes, and then rotate the pizza 180 degrees using a turning pizza peel or tongs.
Let cook an additional 4 minutes and then turn the broiler on high. Cook an additional 2 minutes under the broiler or until you see the mozzarella melted and the base of the dough cooked.
Remove, add finishing salt and then serve.