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

Sea Salt and Rosemary Pizza Bianca Bites with Mortadella and Mozzarella

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.