Description
This elegant Mortadella Burrata Pizza Sandwich features crispy, blistered pizza dough folded into half-moon pockets and filled with creamy burrata, savory mortadella slices, crunchy pistachios, shaved Parmesan, and fresh basil. Perfect for an impressive lunch, special dinner, or when you want to impress with something a step beyond ordinary, this Italian-inspired creation combines luxurious ingredients in every warm, melty bite.
Ingredients
Scale
- 350 g tipo 00 flour, ideal for pizza dough with delicate texture
- 230 ml water, room temperature
- 0.5 g instant yeast, for 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
- 12 to 16 leaves fresh basil
- 4 tablespoons pistachios, chopped, roasted and lightly salted for crunch
Instructions
- 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, stirring until no dry flour remains, about 2 to 3 minutes.
- 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.
- 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 for slow fermentation and flavor development.
- Shape into Balls: Divide the dough into four equal portions of about 145 g each and shape each piece into a smooth, tight ball using gentle, circular motions. Place on a parchment-lined baking sheet, cover, and let rest for about 4 hours until puffy and relaxed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes