Mortadella Pie
Tomato, Parmigiano Reggiano, Stracciatella, Basil
Chef Kyle Jacovino of Pizzeria Vittoria | Savannah, GA
Adapted by StarChefs | november 2024
INGREDIENTS
To Assemble and Serve:
Semolina flour
10½ ounces your favorite pizza sourdough
4 ounces tomato purée
2 basil leaves, torn
1 ounce tomato estratto
1 clove garlic, thinly sliced
Sliced mortadella
1 teaspoon colatura di alici
Urfa chile flakes
Grated Parmigiano Reggiano
2 ounces stracciatella
METHOD
To Assemble and Serve:
Heat wood fire oven to 850°F. On a lightly floured work surface, stretch pizza dough into a 10½-inch circle. Top with an even layer tomato purée followed by basil, 6 dollops tomato estratto, garlic, and mortadella. Bake 90 seconds. Drizzle with colatura di alici. Finish with chile flakes and parmesan. Cut pizza into 6 slices. Garnish each slice with stracciatella.
