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!


Recipe Summary

30 mins
25 mins
3 hrs 40 mins
4 hrs 35 mins
42 servings


Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes.

  • Mix 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.

  • Grease 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.

  • Line 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.

  • Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours.

  • Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt.

  • Position your oven rack slightly lower than center, and place a baking stone on the rack.

  • Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone.

  • Bake 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.

  • Continue 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.

  • Slice 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.

Cook's Notes:

if you don't have a rimless sheet pan, you can turn your rimmed sheet pan over, and place the parchment on the bottom side (this is so that you can easily slide the parchment onto a baking stone).

If you don't have a baking stone, you can bake the pizza on a sheet pan, but you may need to adjust the baking time to achieve a crisp bottom crust.

Nutrition Facts

124 calories; protein 5.5g 11% DV; carbohydrates 9g 3% DV; fat 7g 11% DV; cholesterol 16.3mg 5% DV; sodium 333.2mg 13% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
Yum yum. Authentic Italian "fast food". This catapulted me back to my time in Rome and Genova: hot focaccia and mortadella at any time of the day or night! The addition of tomatoes basil and mozzarella are heavenly. I made this in a gluten free version for me and regular versions for everyone else. I left them out for the kids' after school study group and got unanimous thumbs up! I suggest using semolina (course ground) rice flour for dusting a gluten free version. It will keep your dough from drying out too much. I didn't use a baking stone just a regular pizza pan with holes in it. It took me about 16 minutes (total) for the gf dough and about 18 minutes (total) for the regular dough. Thank you Kim's Cooking Now! for bringing the panificio into my home! Read More