Author Topic: Pizza con mortadella  (Read 1457 times)

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Offline Johnny the Gent

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Pizza con mortadella
« on: April 07, 2013, 05:06:51 PM »
Here's a pie from this afternoon.  Once the dough was stretched to size, I topped it with some canned peeled tomatoes & EVOO and placed it into the pan. From there it went on the bottom rack. After a few minutes, I added some sliced garlic, chunks of peeled tomatoes and more oil, and set it up top close to the broiler.  Out of the oven, I let it cool for a couple of minutes then added some slices of smoked mortadella.  No cheese.  I remember I had made a chilli paste yesterday, so I got that out and spread some liberally on top of the mortadella.   

Pie made with Brazilian AP flour. I followed to a great extent G.Bonci's recipe, with some of my own changes (grapeseed oil and CY).
Il miglior fabbro