Name: Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella
Prep time: 30 min
Cook time: 30 min
Yield: 42
Ingredients: Active dry yeast - 2 ¼ teaspoons; Warm water - ¼ cup; White sugar - 1 teaspoon; All-purpose flour - 3 ½ cups; Chopped fresh rosemary - 1 tablespoon; Kosher salt (such as Diamond Crystal®) - 1 ½ teaspoons; Warm water - 11 fluid ounces; Extra-virgin olive oil, divided - 3 tablespoons; All-purpose flour - 2 tablespoons; Sea salt (such as Diamond Crystal®) Coarse Sea Salt) - 1 ½ teaspoons; Thinly sliced mortadella - 42 slices; Fresh basil (Optional) - 42 leaves; Fresh mozzarella balls (ciliegine), cut in half - 21; Appetizer picks - 21

Ingredients for - Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella

1. Active dry yeast 2 ¼ teaspoons

2. Warm water ¼ cup

3. White sugar 1 teaspoon

4. All-purpose flour 3 ½ cups

5. Chopped fresh rosemary 1 tablespoon

6. Kosher salt (such as Diamond Crystal®) 1 ½ teaspoons

7. Warm water 11 fluid ounces

8. Extra-virgin olive oil, divided 3 tablespoons

9. All-purpose flour 2 tablespoons

10. Sea salt (such as Diamond Crystal®) Coarse Sea Salt) 1 ½ teaspoons

11. Thinly sliced mortadella 42 slices

12. Fresh basil (Optional) 42 leaves

13. Fresh mozzarella balls (ciliegine), cut in half 21

14. Appetizer picks 21

How to cook deliciously - Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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

6 . Stage

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

7 . Stage

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

8 . Stage

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

9 . Stage

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.

10 . Stage

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.

11 . Stage

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.