snack

Pizza Bianca con Mortadella e Pecorino

Name: Pizza Bianca con Mortadella e Pecorino
Ingredients: 15.6 g Roman Pizza Bianca dough (flour-based); 35.2 g Mortadella di Bologna, thinly sliced; 13.2 g Pecorino Romano, freshly shaved; 10.4 g Fresh Arugula; 0.5 tsp (5 ml) Balsamic glaze (reduction)

Nutrition

200

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Roman Pizza Bianca dough (flour-based)15.6 g

Mortadella di Bologna, thinly sliced35.2 g

Pecorino Romano, freshly shaved13.2 g

Fresh Arugula10.4 g

Balsamic glaze (reduction)0.5 tsp (5 ml)

Instructions

Preheat your oven or a heavy cast-iron skillet to 450 deg F (230 deg C).

Stretch the pizza bianca dough into a small, rustic rectangle until thin, lightly dimpling the surface with your fingertips.

Brush with a mere drop of olive oil and bake for 5-7 minutes until the crust is blistered and golden.

Remove from the oven; it should sound hollow when tapped.

Immediately drape the silky, paper-thin slices of mortadella over the hot bread so the fat begins to render slightly.

Top with a handful of fresh, peppery arugula and scatter the shaved Pecorino Romano over the top.

Finish with a delicate drizzle of balsamic glaze for a touch of sweetness and acidity.

Serve immediately while the bread is warm and the meat is fragrant.