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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes. | 2. 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. 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. 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. Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours. | 6. Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt. | 7. Position your oven rack slightly lower than center, and place a baking stone on the rack. | 8. Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone. | 9. 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. 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. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2 1/4	teaspoons		529.55	0.0	117.81	2.975
water	1/4	cup		0.0	0.0	0.0	0.0
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
purpose flour	3 1/2	cups		529.55	0.0	117.81	2.975
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
water	11	fluid ounces		0.0	0.0	0.0	0.0
extra virgin olive oil	3	tablespoons	divided	529.55	0.0	117.81	2.975
purpose flour	2	tablespoons		529.55	0.0	117.81	2.975
mortadella	42	slices	sliced	1959.3	19.215	103.131	159.957
basil	42	leaves		4.83	0.5565	0.6615	0.1344
mozzarella ball	21		cut	529.55	0.0	117.81	2.975
appetizer pick				529.55	0.0	117.81	2.975

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.