that mortadella magic
Mortadella Pizza
For those that know me, I am not a “cold cut” or “deli meat” person. I don’t mind an occasional pick at a charcuterie board (“salumi “ for Italians,) but I have never been a fan of sandwiches; Italian combo, American combo or otherwise. I’m not sure if growing up around weekly Sunday evening cold cut platters soured me, or maybe it’s just my lifelong aversion to mayonnaise, which accompanies most sandwiches. I actually brought half a peanut butter sandwich, (no jelly) to grade school every single day, just to avoid a deli sandwich, homemade or school-made.
I know that I am in the minority about salumi. I certainly appreciate the artisans that continue to perfect this culinary art-form. I’m more than happy to use prosciutto, speck, salami, coppa and the like in my cooking. I am fine with using these cured meats in pastas, roasts and more. Just don’t make me “sangwich”.
Enter everyone’s fascination with mortadella. Made originally in Bologna from a mix of finely ground pork and pork fat, spices and pistachios. Many insist it’s much more than Italian baloney. I’ve been trying to open my mind, and palate to it.
My last trip to Rome we spent a lot of time at the hotel rooftop bar. I am always against staying at the hotel for for dinner, but after logging 14,000 steps most days and relaxing with a few Negronis at our hotel rooftop bar, I was happy to chill out up top one night. I was equally happy to have this close -to -perfect pizza topped with mozzarella, mortadella, and potato.
I found the joy of mortadella on this pizza.
Thin and charred is always my preferred way to enjoy pizza. And the subtle melting of the mortadella fat was unexpected, perfectly buttery, and crispy in spots, along with mozzarella and creamy potatoes.
Perfetto! Maybe I’ll try it in a panini next time…..
MORTADELLA POTATO PIZZA
SERVES 4 to 5
One 12 x 18” pizza pan or Two 9- round cast iron pans
This pizza is perfect cut into small pieces to share or serve as an appetizer. Also a great way to use up any leftover mashed potatoes. You can even use large pieces of leftover roasted or boiled potatoes. Broiling the top of the pizza after baking is an option to crisp the mortadella. If your mortadella doesn’t have pistachios in it, you can sprinkle the top with a few coarsely chopped ones.
Pizza Dough ( adapted from Sally Maraventano)
1 1/2 cups warm water
1 package ( 2 1/4 tablespoons ) yeast
2 teaspoons salt
3 1/2 to 4 cups flour
1 1/2 tablespoons salt
2 tablespoons olive oil
Pizza topping
1 pound mortadella , sliced thin
2 cups mashed potatoes
1/2 pound fresh mozzarella, cut into 1-inch pieces
1/2 cup finely grated pecorino Romano
2 tablespoons extra virgin olive oil
cornmeal, for dusting pan
1/4 cup pistachios, coarsely chopped ( optional)
Make dough. Put water in a small measuring cup. Add sugar. Sprinkle yeast on top of water. Set aside for 5 to 10 minutes or until foamy.
In a food processor, combine 3 1/2 cups flour and salt. Pulse to incorporate.
Pour in yeast mixture and pulse until the mixture forms a ball and pulls away from the sides. Add a bit more flour gradually if dough is not coming together like a ball.
Process for a minute, then add one tablespoon olive oil. Pulse until mixed.
Turn dough out onto a lightly floured surface and knead until the dough is soft and smooth. Add more flour if the dough is sticky.
Add remaining oil to a medium bowl. Roll dough in oil to coat. Cover with plastic wrap. Let rise until doubled in bulk, 1 1/2 to 2 hours. Punch dough down and continue to rise an additional 30 minutes.
(Dough can be made one day in advance, wrapped in plastic wrap and refrigerated. Bring to room temperature before use, and let it rise slightly before using)
Make Pizza
Preheat oven to 500 degrees.
Sprinkle a pizza pan or cast iron pan with cornmeal. Stretch dough to fit pan.
Drizzle with olive oil. Sprinkle dough evenly with pecorino Romano. Dot with mozzarella. Dot with mashed potatoes. Top with mortadella slices, slightly overlapping.
Bake on middle rack 20 to 25 minutes or until the crust is nicely browned and cheese is melted.
Turn on broiler. Broil pizza 1 to 2 minutes.
Remove pizza from oven.
Serve with an additional drizzle of extra virgin olive oil, and an additional sprinkle of pecorino Romano, if desired.
Me and the Mortadella
Cori and the Mortadella