Mortadella Burrata Pizza Sandwich

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If you’re craving an elegant yet indulgent sandwich that feels like a special occasion on a plate, look no further than the Mortadella Burrata Pizza Sandwich!

This Italian-inspired creation combines the crispy, pillowy charm of pizza dough with luxurious fillings that make it perfect for lunch, dinner, or an impressive meal prep option.

Did you know that mortadella, a traditional Italian cured meat, has been produced for centuries and is often studded with peppercorns and spices for added flavor and texture?

With its combination of creamy burrata, savory mortadella, and nutty pistachios all nestled in warm, blistered pizza dough, this sandwich delivers layers of flavor and texture that will transport your palate straight to Italy.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Ingredients for Mortadella Burrata Pizza Sandwich

To create the perfect Mortadella Burrata Pizza Sandwich, you’ll need the following ingredients:

Essential Ingredients

• 350 g tipo 00 flour the ideal flour for pizza dough with a delicate texture
• 230 ml water room temperature
• 0.5 g instant yeast for a slow, flavorful fermentation
• 10 g salt
• 4 tablespoons olive oil divided for brushing and finishing
• 200 g fresh mozzarella cheese sliced or torn
• 300 g mortadella slices thinly sliced for layering
• 4 burrata cheese balls room temperature
• 90 g Parmesan cheese shaved with a vegetable peeler
• Fresh basil leaves about 12 to 16 leaves for garnish

Optional Ingredients

• 4 tablespoons chopped pistachios roasted and lightly salted for crunch and nutty flavor
• Red pepper flakes for a subtle heat
• Arugula to add peppery freshness to the sandwich

How to Prepare the Pizza Dough

Here’s how to make a perfect long-fermented dough:

1. Mix the Dough: In a large bowl, combine 350 g tipo 00 flour, 230 ml room temperature water, 0.5 g instant yeast, and 10 g salt until a rough dough forms. Stir until no dry flour remains, about 2 to 3 minutes.
2. Knead Until Smooth: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth, elastic, and slightly tacky. You want a soft, supple dough that springs back when poked.
3. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise at room temperature for approximately 18 hours. This slow fermentation develops flavor and creates a light, airy crumb.
4. Shape into Balls: Divide the dough into four equal portions of about 145 g each. Using gentle, circular motions, shape each piece into a smooth, tight ball. Place the balls on a parchment-lined baking sheet, cover, and let rest for about 4 hours until puffy and relaxed.

Preparing the Oven and Creating the Pizza Pockets

While the dough balls rest, get your oven ready for the final stretch:

• Preheat the Oven: Place a pizza stone or baking steel in the oven and preheat to 260°C (500°F) for at least 30 minutes, allowing the surface to heat thoroughly for maximum crust browning and lift.
• Roll Out the Dough: Working with one dough ball at a time, gently stretch it into a round about 6 to 7 inches in diameter, being careful not to deflate the bubbles.
• Add the Mozzarella: Brush the dough lightly with olive oil and distribute about 50 g of fresh mozzarella across one half, leaving a half-inch border around the edges for sealing.
• Fold and Seal: Fold the dough in half to create a half-moon shape, then gently press and seal the edges together, ensuring the mozzarella stays contained inside.

Assembly: Bringing It All Together

Once your pizza pockets are shaped, it’s time to bake and fill them:

1. Initial Bake: Transfer the folded pizza pocket onto the hot baking surface and bake for 4 to 5 minutes until the bottom is lightly golden and the dough starts to puff up.
2. Broil for Color: Turn on the broiler and bake for another 2 to 3 minutes until the top is golden brown with slight charring spots, creating that authentic pizzeria finish.
3. Fill the Pockets: Carefully open each warm pizza pocket along the folded edge and gently insert 3 to 4 mortadella slices and one burrata cheese ball while everything is still warm, so the burrata begins to soften and meld slightly.
4. Garnish and Serve: Top each sandwich with about 1 tablespoon of chopped pistachios, a generous handful of shaved Parmesan cheese, 3 to 4 fresh basil leaves, and a light drizzle of olive oil. Fold the sandwich closed and serve immediately while the dough is still warm and the cheese is creamy.

Variations and Customizations

One of the great things about the Mortadella Burrata Pizza Sandwich is its versatility!

• Protein Swaps: Replace mortadella with prosciutto di Parma, spicy soppressata, or crispy pancetta for different flavor profiles.
• Cheese Additions: Layer in fresh ricotta, smoked mozzarella, or creamy stracchino cheese alongside the burrata for extra richness.
• Green Touches: Add arugula, fresh mint, or microgreens for peppery or cooling notes that balance the richness of the meat and cheese.
• Spicy Kick: Drizzle with hot honey, add red pepper flakes, or include sliced hot pepperoni for those who prefer heat.

Serving Suggestions

Pair these warm sandwiches with a crisp green salad dressed simply with lemon vinaigrette to cut through the richness of the burrata and mortadella.

A chilled Prosecco or light Italian white wine like Pinot Grigio complements the delicate, savory flavors beautifully and makes for an elegant meal.

Conclusion

In just a few simple steps, you’ve created a showstopping sandwich that combines the best of Italian charcuterie, fresh cheese, and perfectly blistered pizza dough.

Whether you’re serving this for a special lunch, impressing guests at dinner, or meal prepping something a bit more luxurious than usual, the Mortadella Burrata Pizza Sandwich delivers on every level.

Don’t hesitate to get creative with your choice of mortadella varieties, burrata brands, or additional toppings to make it your own.

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I prepare the dough ahead of time?

Yes! The 18-hour cold fermentation is actually part of the recipe’s charm, developing deep flavor and creating a lighter crumb. You can even refrigerate the shaped dough balls for up to 24 hours before baking.

What if I don’t have a pizza stone or baking steel?

A heavy-duty baking sheet preheated in the oven works well, though it won’t achieve quite the same crust browning, so watch carefully to prevent over-browning on the bottom.

Can I use fresh mozzarella di bufala instead of regular mozzarella?

Absolutely! Buffalo mozzarella will give you an even creamier, more delicate result, though it’s slightly more delicate to handle during folding, so work quickly and gently.

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