Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella
When we are in Italy, one of our favorite things to do is to stop in at one of the local pizza places for a quick snack – a nice big square of 'Pizza Bianca con Mortadella'. This is my twist on this Roman snack!
- Serves: 42 persons
- 2¼ teaspoons active dry yeast
- ¼cup warm water
- 1teaspoon white sugar
- 3½ cups all-purpose flour
- 1tablespoon chopped fresh rosemary
- 1½ teaspoons kosher salt (such as Diamond Crystal®)
- 11fluid ounces warm water
- 3tablespoons extra-virgin olive oil, divided
- 2tablespoons all-purpose flour
- 1½ teaspoons sea salt (such as Diamond Crystal®) Coarse Sea Salt)
- 42slices thinly sliced mortadella
- 42leaves fresh basil
- 21fresh mozzarella balls (ciliegine), cut in half
- appetizer picks
Step 1Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.
Step 2Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl.
Step 3Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours.
Step 4Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle.
Step 5Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.
Step 6Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.
Step 7Position your oven rack slightly lower than center, and place a baking stone on the rack.
Step 8Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.
Step 9Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone.
Step 10Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes.
Step 11Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.